Cur­ried Car­rot Soup

Cur­ried Car­rot Soup

(serves 6)

2 tbsps butter

2 tbsps mild or hot cur­ry powder

2 tsps ground turmeric

1‑inch knob gin­ger, chopped roughly

1 stalk lemon grass, chopped roughly

1 dozen large car­rots, cut in 1‑inch rounds

1 medi­um white onion, chopped roughly

4 cloves garlic

6 cups/1.5 litres chick­en or veg­etable stock

2 tbsps Marsala or Madeira wine

option­al: 1/2 cup light cream

sour cream to garnish

cilantro/coriander leaves to garnish

Melt the but­ter in a large, heavy saucepan and fry the cur­ry pow­der and turmer­ic for 1 minute.  Add all the fol­low­ing ingre­di­ents but the cream and sim­mer for about 30 min­utes or until car­rots are eas­i­ly pierced with a sharp knife.  Puree with a hand-held blender until smooth.  Add cream if liked, or more chick­en stock to thin if desired.  Top with sour cream and leaves.