Ingredients
-
4 (14 1/2 ounce) cans chicken broth (use vegetable broth for vegetarian or vegan version) or 4 (14 1/2 ounce) cans vegetable broth (use vegetable broth for vegetarian or vegan version)
-
2 lbs carrots, cleaned and cut into 2 inch lengths
-
1 large onion, chopped
-
1 tablespoon butter (or oil for vegans)
-
2 1/2 tablespoons curry powder
-
1/2 teaspoon turmeric
-
1/4 teaspoon ground ginger
-
1/8 teaspoon cayenne pepper
-
3/4 cup cream (skip for vegans)
-
salt and pepper
Instructions
- Saute in a large pot, the onion with the butter until translucent. Add the broth and carrots and bring to a boil.
- Add all the spices and continue to boil until the carrots are cooked through.
- In a food processor or blender, puree the soup until the texture is smooth. You will need to do this in batches so that it doesn't over flow.
- Return to the pot and stir, adjusting the salt and pepper if needed. Mix in the cream for a creamy and indulgent version. Serve hot.