Curried Cream Of Carrot Soup

1. 1

   In a large saucepan, cook the onion, garlic and ginger in butter over moderately-low heat, stirring, until onion is softened.

2. 2

   Stir in curry and cinnamon and cook, stirring, for 10 seconds.

3. 3

   Add carrots, stock, bay leaf, thyme, pepper and 1 1/2 cups water, and boil.

4. 4

   Simmer mixture, covered, for 30 minutes.

5. 5

   Discard bay leaf and, in a blender, puree mixture in batches, transferring it to a large saucepan.

6. 6

   Whisk in cream, honey and salt to taste.

7. 7

   Ladle into bowls and top each serving with a dollop of yoghurt and a sprinkling of scallion.

8. 8

   Good hot or cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.