Art Pottery, Politics and Food
Friday, March 07, 2003
Carrot Soup
1 16oz bag of Mini Carrots
4 Tbsp Butter
1 Shallot, peeled and chopped
3-4 cloves of Garlic, peeled and chopped
1 inch piece of Ginger Root, peeled and chopped
1 Tsp Curry
1/2 Tsp Sea Salt
Pinch of White Pepper
8 Cups of Chicken Stock
1 Cup Lite Coconut Milk

Melt butter and saute shallot, garlic and ginger root. Add curry, salt and white pepper.
Add carrots, chicken stock and coconut milk.
Bring to boil. Reduce heat and simmer til carrots tender. Cool.
Puree small batches in blender.
Serve hot.
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