Cream Of Carrot Soup With Curry

1. 1

   Combine carrots, potatoes, onion, stock, curry powder, ginger, and coriander in heavy large sauce pan. Bring to boil. Cover, reduce heat, and simmer until carrots and potatoes are tender, about 20 minutes. Remove from heat; let mixture cool slightly (covered), approximately 10 minutes.

2. 2

   Transfer all solids in saucepan to processor with slotted spoon. Puree until very smooth, stopping to scrape down sides of the work bowl as necessary. With machine running, gradually add stock in pan to processor. Return soup to saucepan. Bring to simmer. Season with salt if desired. Stir in lemon juice. Ladle into bowls and garnish with lemon slice and sliced green onion tops.

No additional tips available.