Curried Roasted Carrot Soup

The soup can be prepared in advance and reheated just before serving.

ingredients

1 Tbsp. unsalted butter
1/2 large onion, coarsely chopped
8 carrots, peeled and cut into large but evenly sized chunks
1 celery stalk, coarsely chopped
1 garlic clove, minced
1/2 tsp. mild curry powder (up to 1 tsp. if you want a stronger curry flavour)
4-5 cups chicken stock or broth (less for a thicker soup, more for a thinner soup. Start with 4 cups. You can always add more later if the soup is too thick.)
Freshly ground black pepper and salt, to taste

Garnish: Dollop of sour cream and fresh parsley or chives

method

Prepare the carrots and lay flat on a baking sheet. Roast in a 375° F. oven until soft, about 40 minutes.

In a 3-quart pot, melt the butter, add the chopped celery, onion and garlic and sauté for 5 minutes over medium heat, stirring often. Add the roasted carrots and then add the curry powder and cook for several minutes more, stirring constantly. Do not allow the curry to burn. Add the stock, turn up the heat to high, and bring to a boil. Lower the heat and simmer, uncovered, for 30 minutes. Puree the soup in several batches in a food processor or in the pot with an immersion blender. Season to taste.

To serve, reheat if necessary, pour into warmed soup bowls, top with a dollop of sour cream and sprinkle with parsley or chives.

Makes 10 small appetizer servings or 4-6 full bowl servings