Curried Carrot Soup

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                            FOOD FUNNY
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Here's a good one from Rosemary Zwick:

My wife asked me to buy organic vegetables from the market. I went and
looked around and couldn't find any, so I grabbed an old, tired looking
employee and said, "These vegetables are for my wife. Have they been
sprayed with any poisonous chemicals?"

The produce guy looked at me and said, "No. You'll have to do that yourself."

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                            TODAY'S RECIPE
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Carrots and curry are a marriage made in heaven. The natural sweetness
of fresh carrots is the perfect counterbalance to the spiciness of the
curry. Use your favorite curry powder; I like mine hot, but you may prefer the tamer variations.

Curried Carrot Soup

2 Tbs (30 ml) olive oil
1 medium onion, finely chopped
1 tsp (5 ml) finely chopped fresh ginger
1 tsp (5 ml) good quality curry powder
1 cup (250 ml) diced, peeled potato
1 lb (450 g) fresh carrots, scrubbed and sliced into 1/4 in (5 mm) rounds
5 cups (1.25 L) chicken stock
Salt and freshly ground pepper to taste
Fresh mint leaves, sliced into thin ribbons (chiffonade)

Heat the oil in a large pot over moderate heat. Add the onion, ginger,
and curry powder and cook for 10 minutes, until onions are soft but not
brown. Add the potato, carrots, and chicken stock and bring to a boil.
Reduce heat and cover, cooking for 30 minutes or until the vegetables
are tender. Let the soup cool a little, and then puree in batches in a
blender or food processor. Return to the cooking pot and adjust the
seasoning with salt and pepper. Garnish with the mint chiffonade before serving.
Serves 4 to 6.
Received on Tue Jun 1 12:58:26 2010