Categories: Soups
Ingredients
- 1 large onion, chopped
- 2 tsp sesame oil
- 5 C vegetable broth
- 4 medium carrots, grated (about 1-3/4 cups)
- 1-1/2 tsp curry powder
- 1 tsp dried thyme
- 1 bay leave
- 1 pkg (3 oz.) cream cheese, cubed
- 5 T fresh parsley
- 1/4 tsp salt
- dash cayenne pepper, optional
Directions
-
In a large saucepan, saute onion in oil. Stir inthe broth, carrots, curry, thyme and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered for 25-30 minutes or until carrots are tender. Discard bay leaf. Cool slightly. Transfer half of the soup to a blender; add half of the cream cheese. Cover and process until smooth; return to the pan. Repeat with remaining soup and cream cheese. Heat through. Stir in the parsley, salt and cayenne if desired.