Curried Carrot Bisque

• 2 tablespoons butter
• 1 lb carrot, peeled & sliced
• 2 leeks, washed and trimmed
• 1 teaspoon fresh ginger, Grated
• 2 cloves garlic, minced
• 1 teaspoon curry powder
• 2 teaspoons curry paste
• 4 cups chicken stock
• 1/4 cup whipping cream
• salt & pepper, freshly ground
• 1/4 cup carrot, Grated

1. Heat butter over medium heat in pot. Stir in carrots, leeks, ginger, garlic
2. and curry powder.
3. Saute for about 5 minutes or until leeks soften slightly.
4. Pour in chicken stock, bring to a boil, lower heat and simmer, covered, 20 ~ 25 minutes or until vegetables are tender.
5. Puree in a blender or food processor.
6. Return to heat, add whipping cream, salt and pepper and simmer for 5 minutes.
7. Garnish with grated carrot. Serves 4 to 6.
8. The Globe and Mail -----

butter, carrot, leeks, fresh ginger, garlic, curry powder, curry, chicken stock, whipping cream, salt, carrot

Taken from www.food.com/recipe/curried-carrot-bisque-674 (may not work)