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Carrot Soup


Serves 6.

2 Medium Onions, peeled and chopped

1 pound Carrots, peeled and sliced

4 Tbsp. Butter

2 Tsp. Curry Powder

1 1/2 quarts Chicken Stock

1/2 Tsp. Freshy Grated Lemon Rind

1/2 Tsp. Grated Ginger

Sea Salt or Fish Sauce and Pepper



Saute onoons and carrots very gently in butter for 45 minutes or until tender.  Add curry powder and stir around until well amalgamated.  Add stock and bring to a boil and skim.  Add lemon rind and ginger. Simmer, covered, about 15 minutes.  Puree soup with a handheld blender.  Season to salt.  Ladle into heated bowls and serve with cream.


Recipe from Nourishing Traditions by Sally Fallon

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