Curried carrot soup
-2 bags of baby carrot (you can use regular sliced carrot)
-chix stock, broth or water with base
-grn. curry paste
boil carrot in stock till fork-tender. drain, reserving stock. place in blender & blend, adding stock as needed to thin. season. return to pan; wrm. through, adding curry paste in stages till you arrive at your desired spiciness level. add cream to taste. adjust seasoning.
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