Curried Carrot Soup by Barbara

1 Quart Containers from the Bulk Food Store

I bought these containers to make soups and freeze them for quick and easy dinners for us.  This is the first one I made.  Very simple to make and uses what you have leftover from a 2 lb. bag of storebought carrots.  

Sweet curry is the key flavoring ingredient.  McCormick's Madras (which isn't hot even though it says it is) or Penzey's Sweet Curry are good choices.  

---Barbara

Curried Carrot Soup

Makes 8 cups or 2 quarts

1.5 to 2 lbs. carrots  (12 -16 carrots), scraped and cut into coins

1 large sweet onion, chopped

3 T. unsalted butter

low-sodium chicken stock -- enough to cover -- about 2 cans or 1 quart

2  heaping tablespoons sweet curry powder (McCormick's Madras or Penzey's)

1/3 cup golden raisins

1/2 to 3/4 c. half and half

salt

In a 3 quart saucepot with lid, saute onions with a pinch of salt in the butter.  

Add carrots with a pinch of salt and continue sauteeing until the onions become translucent but are not mushy. 

Add the curry powder and coat the onions evenly and cook until fragrant  

Add chicken stock to cover.  

Add raisins.  

Cover.  

Cook on low -- simmer--- for 1/2 hour to 45 minutes.

Take off the heat, and blend with a hand mixer until smooth.

Add half and half and blend until very smooth.

Taste.  Add salt if needed.

Serve hot with a buttermilk biscuit or other roll.

Freezes well.  

B