Curried Cream Of Carrot Soup With Ginger & Thyme

• 1 onion, minced
• 3 teaspoons garlic, minced
• 2 teaspoons fresh gingerroot, grated
• 2 tablespoons butter
• 1 1/2 tablespoons curry powder
• 1/2 teaspoon cinnamon
• 2 bay leaves
• 5 tablespoons fresh thyme, minced
• 2 lbs carrots, chopped
• 4 cups chicken or 4 cups vegetable stock
• 1/2 cup half-and-half cream
• salt & pepper
• chives (to garnish)

1. In a large soup pot melt butter and saute onions, ginger,& garlic until translucent.
2. Mix in curry, cinnamon, bay& fresh thyme.
3. Add carrots, stock, salt& pepper and bring to a boil.
4. Reduce flame and allow to simmer until carrots are tender (about 15 minutes).
5. Remove from heat.
6. Remove bay leaves.
7. Puree soup.
8. Whisk in half& half cream.
9. Garnish soup with fresh cut chives.

onion, garlic, fresh gingerroot, butter, curry powder, cinnamon, bay leaves, fresh thyme, carrots, chicken, cream, salt, chives

Taken from www.food.com/recipe/curried-cream-of-carrot-soup-with-ginger-thyme-95003 (may not work)