Curried Carrot Soup

Ingredients

     1 ½ cups dehydrated carrots, reconstituted in 3 cups water

     ½ pound fresh mushrooms, sliced

     ½ cup chopped onion or ¼ cup dried minced onions

     2 tablespoons butter

     2 tablespoons all-purpose flour

     2 teaspoon curry powder

     3 cups vegetable broth

     1 can (12 ounces) evaporated milk

     2 tablespoon honey

     1teaspoon salt

     1/4 teaspoon pepper

   1/4 teaspoon ground nutmeg

     Minced chives

Directions

     Add 3 cups water to 1 ½ cups dehydrated carrots and allow to sit for 20 minutes.

     Drain off and reserve about half of the water.  Pour water and carrots into a

     blender and puree mixture until it is the consistency

     of canned pumpkin.  Add additional water if necessary.

      

     In a large saucepan, sauté the mushrooms and onion in butter

     Until tender. Stir in the flour and curry powder until blended.

     Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or

     until thickened. Add the pureed carrots, milk, honey, salt, pepper and

     nutmeg; heat through. Garnish with chives if desired.

      

Laurel’s notes: I’m the only one in my family that likes mushrooms so I skip the mushrooms and add chopped up potatoes instead.  You can peel and chop up 2-3 potatoes then microwave them until tender, or you can use canned potatoes. I usually double this recipe.  I love strong flavors so I usually add a heaping teaspoon of curry and the other seasonings.  Then I just keep adding and tasting until I like the flavor.