Add olive oil and butter to a large soup pan. Add diced carrots,
onion, potato and cauliflower. Saute until onions are translucent
and vegetables are tender.
Add a full package of chicken stock. Bring to a boil. Lower heat and
simmer. Add 1 handful of frozen corn. Stir until vegetables are all
soft. Add curry and stir.
Using an immersion blender, puree the soup. Add the 2nd handful
of frozen corn. Add cheddar cheese, sour cream and grated ginger.
Add salt and pepper to taste. Finish with freshly grated ginger.
Originally Submitted
10/17/2010
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