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Old 04-21-2009, 02:42 PM   #1
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Curried carrot soup

-2 bags of baby carrot (you can use regular sliced carrot)
-chix stock, broth or water with base
-cream
-white pepper
-salt
-grn. curry paste
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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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Old 04-21-2009, 03:16 PM   #2
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haha I love it! I featured a curry carrot soup at the restaurant a while back, it was a hit. I used curry powder and cayenne tho, it turned out really nice. Definetly check out carrot ginger soup as well, very nice.
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Old 04-21-2009, 04:01 PM   #3
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awesome!
i'll give ginger-carrot a whirl, too!
thanks/
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Old 04-21-2009, 04:28 PM   #4
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I also garnished my curry carrot soup with some toasted coconut, just used dried coconut and toasted in dry pan, it added very nice texture and a great flavor as well. Also a little bit of creme fraiche
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Old 04-21-2009, 04:31 PM   #5
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sounds like a great addition!
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