Photo by heirloom
heirloom's Notes:
1 pound carrots Ask a question about this ingredient
2 scallions Ask a question about this ingredient
1/2 cup heavy cream Ask a question about this ingredient
1 teaspoon curry Ask a question about this ingredient
thyme Ask a question about this ingredient
1 cup mixed sprouts Ask a question about this ingredient
3 1/2 cups vegetable broth Ask a question about this ingredient
3 tablespoons extra virgin olive oil Ask a question about this ingredient
2 teaspoons sea salt Ask a question about this ingredient
Peel carrots, slice them into 1/4" rounds. Heat a pot with olive oil, 2 minced scallions, thyme, and salt. Let cook for about 2 minutes and add carrots. Cook for about 5 minutes.
Ask a question about this stepAdd the broth and cook covered for 45 minutes. Then puree it with a blender.
Ask a question about this stepComplete with cream and curry. Taste and adjust salt and curry.
Ask a question about this stepServe in individual soup bowls garnished with a little sprouts.
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Cathy is the author of The Art of Eating In and blogs at Not Eating Out in New York.
But we know how much better that cream will be! I like the sprout garnish idea, too.