Dinner Tonight: Senegalese Curried Carrot Soup Recipe

• 6 tablespoons unsalted butter
• 1 small onion, finely chopped
• 3 cups roughly chopped carrots
• 3 cups chicken or vegetable stock
• 2 teaspoon good-quality, fresh curry powder
• 1.5 cups milk (or cream, for a very rich taste)
• Salt and pepper to taste
• Thick yogurt as garnish

1. In a medium saucepan, melt butter over medium heat until foam subsides. Add onions and saute until transparent, 5-8 minutes. Don't let them brown.
2. Add carrots and stir well to coat with butter, and cook until almost soft, 10-12 minutes more. Sprinkle curry powder over vegetables and cook, stirring constantly, until spices are very fragrant, about 1 minute.
3. Add stock and bring to a boil, then simmer until carrots are completely soft. Transfer to a blender or food processor and blend, in batches if necessary, until completely pureed.
4. Return to saucepan and whisk in milk. Return to a simmer and season with salt and pepper to taste. Divide amongst bowls and top with yogurt. Soup can be served hot or cold.

unsalted butter, onion, carrots, chicken, curry powder, milk, salt

Taken from www.seriouseats.com/recipes/2011/03/dinner-tonight-senegalese-curried-carrot-soup-recipe.html (may not work)