Carrot soup usually needs an injection of flavour. Curry powder gives it just the right zing.
2 tablespoons butter
1 pound carrots, peeled and sliced
1 cup chopped onion
1 cup peeled and diced potatoes
1 teaspoon ground ginger
1 teaspoon finely chopped garlic
1 teaspoon curry powder
5 cups chicken stock
½ cup whipping cream
Heat butter over medium heat in a heavy pot. Stir in the carrots, onions and potatoes. Sauté for about 5 minutes or until onions soften. Add ginger, garlic and curry powder. Sauté 2 minutes more.
Pour in chicken stock, bring to a boil, lower heat and simmer 20 to 25 minutes or until the vegetables are tender. Purée with a hand blender or in food processor. Return to heat, add the whipping cream, salt and pepper and simmer for 5 minutes.