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Curried Cream of Carrot Soup


Ingredients

  • 1 tablespoon Sue Bee® Honey
  • 1 large onion
  • plain yogurt plain yogurt
  • 1/2 cup light cream
  • 1/4 teaspoon pepper
  • 1/8 teaspoon dried thyme
  • 1 bay leaf
  • 3 1/2 cups chicken broth
  • 2 lbs carrots
  • 1/8 teaspoon cinnamon
  • 1 tablespoon curry powder
  • 2 tablespoons butter
  • 1 teaspoon minced peeled ginger root
  • 1 teaspoon minced garlic
  • chopped scallion

Directions

  • In a large saucepan, cook the onion, garlic and ginger in butter over moderately-low heat, stirring, until onion is softened.
  • Stir in curry and cinnamon and cook, stirring, for 10 seconds.
  • Add carrots, stock, bay leaf, thyme, pepper and 1 cups water. Heat until boiling.
  • Simmer mixture, covered, for 30 minutes.
  • Discard bay leaf and, in a blender, puree mixture in batches, transferring it to a large saucepan.
  • Whisk in Sue Bee® honey, cream and salt to taste.
  • Ladle into bowls and top each serving with a dollop of yogurt and a sprinkling of scallion.
Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Aunt Sue's® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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