Curried Cream of Vegetable Soup The curry powder
imparts a classic taste of India to this soup. Pair with warm,
crusty rolls, crisp green salad and a glass of chilled Libbys Kerns
nectar. 4 cups water
2 large carrots, peeled and chopped
1/2 head cauliflower, chopped
1 medium potato, peeled and chopped
1 small onion, chopped
4 teaspoons chicken base or bouilon granules
1 1/2 teaspoons curry powder
1/4 teaspoon ground white pepper
1/4 teaspoon Worcestershire sauce
1 1/2 cups heavy cream
2 tablespoons finely chopped chives (optional)
Boil water, carrots, cauliflower, potato, onion, chicken base,
curry powder, pepper and Worcestershire sauce in stockpot; reduce
heat to medium. Cook, stirring occasionally, for 17 to 20 minutes
or until vegetables are tender.
Transfer mixture to blender or food processor (in batches, if
necessary); cover. Blend until almost smooth. Return to stockpot;
stir in cream. Cook over low heat, stirring occasionally, for 10 to
12 minutes or until heated through. Sprinkle with chives before
serving.
Makes 4 servings.
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