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Jim Coleman Recipes

Carrot Soup

The Ingredients you will need are:

4 Tablespoons of Butter
2 Medium Onions, Chopped
6 Cups of Chicken Stock
2 Pounds of Carrots, Peeled and Coarsely Chopped
1 Cup of Tomato Puree
1/2 to 1 Teaspoon of Curry Powder
Salt and Freshly Ground Pepper to Taste

Melt the butter in a large saucepan. When the butter is hot, add the chopped onion and saute( until soft and translucent. Add the chicken stock and carrots to the pot, then cover and simmer 20 minutes until the carrots are tender. When the carrots are done, let the broth cool.

When cooled, place the carrots, onions and one cup of chicken stock in the bowl of a food processor and puree the mixture. Transfer the puree back to the saucepan, mixing with the reserved stock. Stir in the tomato puree, curry and season with salt and pepper. Heat through and serve.

This recipe will serve eight people.

©2005 WHYY