Curried Carrot Soup

Name: Curried Carrot Soup
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: Makes: 6–8 Servings
Cuisine: United States
Ingredients: 4 cups chicken or vegetable broth; 6 large carrots, sliced; 1½ cups plain yogurt, or light sour cream; 1 Tbsp. butter; ¼ tsp. salt; ¼ tsp. ground red pepper, optional; 1 Tbsp. flour; 1 garlic clove, minced; 2 Tbsp. oil; 1 large onion, chopped; 1 tsp. curry powder

Preparation info

Makes:
6–8
Servings

Difficulty
Easy
Ready in
2 hr 30

Appears in

Fix-It and Forget-It Big Cookbook

By Phyllis Pellman Good

Published 2008

About

Ann Bender Ft. Defiance, VA

Ingredients

1 garlic clove, minced
1 large onion, chopped
2 Tbsp. oil

Americas
United States
Soup
Vegetarian
Gluten-free
Spicy

Method

In skillet cook minced garlic and onion in oil and butter until limp but not brown.
Add curry and flour. Cook 30 seconds. Pour into slow cooker.
Add chicken broth and carrots.
Cover. Cook on High for about 2 hours, or until carrots are soft.
Puree mixture in blender. Season with salt and pepper. Return to slow cooker and keep warm