Curried Cream Of Carrot Soup

• 1 large onion, chopped (1 cup)
• 1 teaspoon minced garlic
• 1 teaspoon minced peeled gingerroot
• 2 tablespoons butter
• 1 tablespoon curry powder
• 1/8 teaspoon cinnamon
• 2 lbs carrots, peeled and chopped
• 3 1/2 cups chicken broth
• 1 bay leaf
• 1/8 teaspoon dried thyme, crumbled
• 1/4 teaspoon pepper
• 1/2 cup light cream
• 1 tablespoon honey
• plain yogurt or sour cream, as an accompaniment
• chopped scallion

1. In a large saucepan, cook the onion, garlic and ginger in butter over moderately-low heat, stirring, until onion is softened.
2. Stir in curry and cinnamon and cook, stirring, for 10 seconds.
3. Add carrots, stock, bay leaf, thyme, pepper and 1 1/2 cups water, and boil.
4. Simmer mixture, covered, for 30 minutes.
5. Discard bay leaf and, in a blender, puree mixture in batches, transferring it to a large saucepan.
6. Whisk in cream, honey and salt to taste.
7. Ladle into bowls and top each serving with a dollop of yoghurt and a sprinkling of scallion.
8. Good hot or cold.

onion, garlic, gingerroot, butter, curry powder, cinnamon, carrots, chicken broth, bay leaf, thyme, pepper, light cream, honey, yogurt, scallion

Taken from www.food.com/recipe/curried-cream-of-carrot-soup-61119 (may not work)