CURRIED CARROT BISQUE
Makes 6 Cups
8 medium carrots, peeled, chopped
1 onion, chopped
1 cooking apple, peeled, chopped
1 teaspoon curry powder
1 garlic clove, crushed
1/4 teaspoon ground coriander
1/8 teaspoon allspice
1/4 teaspoon salt
3 cups vegetable broth or bouillon
1 cup ff milk
Chopped fresh cilantro leaves
In a large pot combine carrots, onion, apple, curry powder, garlic,
coriander, allspice, salt and broth or bouillon. Cover and cook until
carrots are very tender. Puree, half at a time, in blender or food processor
fitted with metal blade. Gradually stir in milk. Sprinkle cilantro on top
and serve.
Leanne M. Reidy
Procurement Manager
Reliant Energy Communications
Insync Internet Services
Ph: 713-407-7010
Fx: 713-407-7080
Cell: 281-924-7988