Name: Curried Carrot Bisque
Ingredients: 2 Tbsp butter; 1 pound carrots, peeled and sliced; 2 leeks, washed and trimmed; 1 tsp grated fresh ginger; 22 cloves garlic, minced; 1 tsp curry powder or 2 tsp curry paste; 4 cup chicken stock; 1/4 cup whipping cream; salt and freshly ground pepper; 1/4 cup grated carrot

Curried Carrot Bisque

Ingredients

2 Tbsp butter
1 pound carrots, peeled and sliced
2 leeks, washed and trimmed
1 tsp grated fresh ginger
22 cloves garlic, minced
1 tsp curry powder or 2 tsp curry paste
4 cups chicken stock
1/4 cup whipping cream
salt and freshly ground pepper
1/4 cup grated carrot

Instructions

Yield: 4 Servings. Heat butter over medium heat in pot. Stir in carrots, leeks, ginger, garlic and curry powder. Saute for about 5 minutes or until leeks soften slightly. Pour in chicken stock, bring to a boil, lower heat and simmer, covered, 20 to 25 minutes or until vegetables are tender. Puree in a blender or food processor. Return to heat, add whipping cream, salt and pepper and simmer for 5 minutes. Garnish with grated carrot. Serves 4 to 6.