Okay, Penni, here we go: Spicy Carrot Soup recipe.
I could eat this soup all day. And I could eat it all day without ever gaining an ounce! It comes from a great low-fat cookbook, Jane Brody's Good Food Gourmet, and I reproduce it below as is, with some comments of my own added in italics:
1 lb. carrots, peeled and cut into 1/4 inch slices. The sweeter the better. Don't use baby carrots: they don't have enough flavor.
1 1/2 cups boiling water.
1 cup onions finely chopped.
2 teaspoons unsalted butter or margarine.
1 teaspoon olive oil.
3 (large) cloves garlic, peeled and minced.
3 cups chicken broth. I prefer half-strength chicken bouillon made from cubes to canned or home-made chicken broth, which tends to be too salty and/or too greasy for my taste..
1 teaspoon curry powder. Or more!
1/2 teaspoon freshly grated nutmeg. MUST be freshly grated! No cheating!
1/4 teaspoon aniseed.
1/8 to 1/4 teaspoon cayenne, to taste.
1. Steam the carrots over the boiling water for 10 minutes or until the carrots are tender. Reserve the cooking liquid.
2. In a small skillet, saute the onion in the butter or margarine and the olive oil until the vegetable is softened. Add the garlic, and cook the vegetables, stirring them, 2 minutes longer.
3. In a blender, in batches, puree the carrots, their reserved cooking liquid, the onion-garlic mixture, and the broth.
4. Transfer the puree to a saucepan (big pot), and add the curry powder, nutmeg, aniseed, and cayenne. Place the saucepan over medium heat, and warm the soup thoroughly, stirring it often.
Yum, yum!
Joan
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