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Cream Of Carrot Soup

Reviewed: Dec. 5, 2012
YUM!!! I had a carrot/ginger/curry soup at a bistro a couple years ago that was fantastic. I have been trying to find the right recipie for it. This was it! I made this last night for dinner and even the picky hubs cleaned his bowl. This soup is delicious, not spicy, just enough of each seasoning to add great flavor! I did not have a dutch oven, so I used my largest non-stick stock pot and tried to keep the lid on tight. As the steam was leaking out, I just added about 1/2 cup more or so of stock (I used vegetable stock)to replace the evaporated liquid. I also added about 1/2-1 cup more of water after pureeing it to thin it out too. I will be making this again and again. I could eat this soup ALL DAY! Just perfect!
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