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Cream of Carrot Soup Ala Art

Cream of Carrot Soup Ala Art is built on Olive Oil, Butter, Sweet Onion, Carrots And Cut Into Inch, and Chicken Broth. Serves 12. Keep it handy for the next time you cook it.

Ingredients

• 3 tbsp
• 1 stick
• 1
• 3 lb
• 4 can
• 4
• 1 1/2 tsp
• 1 tsp
• 1 stick
• 2 cup
• 4

Method (preview)

1. 1

   Medium-high heat, stirring frequently, until golden, about 10 minutes.

2. 2

   Add the carrots and chicken broth.

3. 3

   Bring to a simmer, and then add the bay leaves, paprika, and curry powder.

4. 4

   Cover and simmer gently until the carrots are tender.

5. 5

   Remove the bay leaves.

6. 6

   Do this in batches, putting the puree into another pot or serving bowl that can be heated on top of the stove (such as Corning or Pyrex).

7. 7

   Return the carrot puree to the stove top over very low temperature to keep it from sticking and burning.

8. 8

   Add a stick of butter to the puree to increase its richness.

9. 9

   Stir in enough milk to give the soup a slightly thick consistency, about two cups.

10. 10

    Add the shredded carrots and bell peppers.

11. 11

    Season with salt and pepper and serve or, cover and let stand off the heat for 1 hour or so before serving, then heat through.

12. 12

    Contributed to the FareShare Gazette by Art; 21 November 2006. www.fareshare.net