Curried Carrot and Pineapple Soup

1. 1

   Melt the butter in a large saucepan or medium-size soup pot over moderate heat.

2. 2

   Add the onion and cook, stirring, until softened, 8 to 9 minutes.

3. 3

   Add the curry powder and ginger and cook, stirring, for 30 seconds.

4. 4

   Add the carrots, potato, bay leaf, stock, and salt and bring the soup to a boil.

5. 5

   Reduce the heat to moderately low, cover tightly, and simmer until the carrots are very tender, about 20 minutes.

6. 6

   Using a large slotted spoon, transfer the soup solids to a food processor, adding a ladleful of the broth.

7. 7

   Add the pineapple, then process the solids to a smooth puree.

8. 8

   Stir the puree back into the soup.

9. 9

   Reheat and taste the soup, adding more salt, if necessary, and pepper as needed.

10. 10

    Serve piping hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.