Melt 3 tablespoons butter in a large saucepan.
Add and saute 2 medium carrots, sliced. Sprinkle with sugar after about 5 minutes.
Add to saucepan:
2 tablespoons flour,
curry powder (I added about 2 teaspoons of korma powder - mild - which gave it a nice kick)
500ml chicken or veg broth (I used chicken OXO cubes)
Bring to the boil while stirring and simmer until carrots are tender.
Blend until smooth.
Season to taste (I used ground black pepper)
and stir in 1-2 tablespoons sour cream or plain yoghurt
Jo: "This makes enough for 2 portions. Up the quantities to make more. Enjoy! It's a soup with a difference."
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment