Cook time: 25 minutes
Serves 4
Ingredients:
2 ½ lbs. Carrots, peeled
½ Medium Onion, sliced
3 Cloves Garlic, coarsely chopped
2 T. Hot Curry Powder
1/3 C. Heavy Cream
Salt and Pepper to taste
Crème Fraîche, to garnish
Nutmeg, freshly ground, to garnish
Chive Spears, to garnish
Mise en Place:
6 Quart Dutch Oven
Knife
Immersion Blender (or blender or food processor)
Microplane
Serving Bowls
Bring a dutch oven of water to a rolling boil and add 2 tablespoons of kosher salt. Slice carrots into disks of uniform thickness and add to the boiling water along with the onions, curry powder and garlic. Boil until the carrots are beyond fork tender and drain all but about a cut and a half of the water.
Take an immersion blender and puree the carrot mixture until smooth. If you do not have an immersion blender, you can also do this in a blender or food processor, just remember that you will need to work in batches. If the carrot mixture seems a bit loose or runny, cook longer, uncovered, on high until some of the water evaporates. Add the cream and blend once more until velvety smooth, there should be no chunks at all. The soup should be fairly thick and easily coat the back of a spoon. Check for seasoning and add salt and pepper to taste.
Ladle the soup into bowls, garnish with a dollop of crème fraîche and the two chive spears crossed on the crème fraîche. Grind a small amount of nutmeg onto the surface and serve immediately.
