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Carrot Mulligatawny Soup

soups, curry

1 tablespoon vegetable oil or clarified butter
1 large onion; chopped
1 clove garlic; minced
2 teaspoons (each) ground cumin and coriander
1 teaspoon turmeric
1/4 teaspoon cayenne pepper
1 pound carrots; sliced (about 3-1/2 cups)
4 cups beef stock
1/4 cup light cream
chopped fresh parsley or coriander

In large heavy saucepan, heat oil; sauté onion and garlic until transparent. Push onion-garlic mixture to one side of pan and add cumin, coriander, turmeric and cayenne to other side. Increase heat slightly and stir-fry spices for 2 to 3 minutes or until fragrant. Stir in carrots until coated with spice mixture. Pour in stock and mix well; simmer, covered, over low heat until carrots are tender, about 40 minutes. Transfer mixture to blender or food processor and puree. (Alternatively, pass through food mill until smooth.) Return puree to saucepan and bring to boil. Lower heat and stir in cream; do not boil. Ladle into warmed bowls and garnish with parsley.

Contributor: Canadian Living's Wintertime Cooking - March, 1986

Yield: 6 servings

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