Busters Recipes

Curried Carrot Soup
6 Servings

1 tablespoon butter
2 medium onions, chopped (2 cups)
1 large green bell pepper, chopped (1 cup)
1 stalk celery, chopped (1/2 cup)
3 tablespoons all-purpose flour
2 to 4 teaspoons curry powder
3 cups milk
12 cup half-and-half
1/2 to 1 teaspoon salt
1/2 teaspoon ground black pepper
4 cups shredded fresh carrots (about 6 carrots)
1 tablespoon chopped fresh cilantro, optional

In 5-quart Dutch oven or soup pot, melt butter. Add onions, pepper and
celery and sauté until vegetables start to brown.
Stir flour and curry powder to taste into onion mixture until smooth.
Gradually add milk, half-and-half, 1/2 teaspoon salt and the pepper. Bring
to a boil, stirring constantly until thickened; cook 5 minutes.
Stir in carrots. Return to a boil; cook 5 minutes. Taste and add more
salt, if necessary. Top with cilantro, if desired, and serve.

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