Carrot Ginger Soup Recipe

[Julie - AMC Boston Slideshow Series]

Some asked for the recipe - this soup was served at the Dolomites
Slideshow on Feb 8.
It originally came from the Food Network's website, though I've made a
few adjustments.
Enjoy!

Carrot Ginger Soup
Makes 4 servings

* 2 tablespoons sweet cream butter
* 2 onions, peeled and chopped
* 3 cloves garlic, minced
* 1 tbsp curry paste
* 6 cups chicken broth
* 2 pounds carrots, peeled and sliced
* 3 tablespoons grated fresh ginger (or more if you like)
* 1 cup whipping cream
* 1 tsp nutmeg
* Salt and grated pepper to taste
* Sour cream

Directions:
- In a 6-quart pan, over medium heat, add butter and onions and cook,
stirring often, about 4 minutes.
- Add the garlic and cook another 2 minutes.
- Add curry paste and stir another minute.
- Add broth, carrots and ginger. Cover and bring to a boil. Reduce
heat to low and simmer until carrots are tender when pierced.
- Remove from heat and transfer to a blender.* Pulse the blender to
start it and then puree until smooth. Return blended liquid to the pan
and add cream, stir over high heat until hot. For a smoother flavor
bring soup to a boil, add salt, pepper and nutmeg to taste.
- Ladle into bowls and garnish with dollop sour cream.

*When blending hot liquids: Remove liquid from the heat and allow to
cool for at least 5 minutes. Transfer liquid to a blender or food
processor and fill it no more than halfway. If using a blender,
release one corner of the lid. This prevents the vacuum effect that
creates heat explosions. Place a towel over the top of the machine,
pulse a few times then process on high speed until smooth.