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Spicy Curried Carrot Soup

Use a good-quality mild Madras-style curry powder for spice without heat. Briefly sautéing the curry powder releases all its complex flavors.

Prep: 25 minutes Cook: 45 minutes

2 tablespoons olive oil

1 jumbo onion (1 pound), chopped

4 teaspoons curry powder

1 tablespoon grated, peeled fresh ginger

3 bags (16 ounces each) carrots, peeled and coarsely chopped

2 cans (14 ½ ounces each) chicken broth or 3 ½ cups Chicken Broth

6 cups water

1 ½ teaspoons salt

1 cup half-and-half or light cream.

1. In 5-quart Dutch oven, heat oil over medium heat. Add onion; cook until tender and golden, 10 to 15 minutes.

2. Add curry powder and ginger; cook, stirring constantly, 1 minute. Add carrots, broth, 2 cups water, and salt; heat to boiling. Reduce heat; cover and simmer until carrots are very tender, about 20 minutes. Cool slightly.

3. Spoon one-fourth of carrot mixture into blender; cover, with center part of cover removed to let steam escape, and puree until smooth. Pour puree into bowl. Repeat with remaining mixture.

4. Return puree to Dutch oven; stir in half-and-half and remaining 4 cups water. Heat through over medium heat, stirring frequently (do not boil). Makes about 13 cups or 12 first-course servings.

Each serving: About 115 calories, 3g protein, 15g carbohydrate, 5g total fat

(2g saturated), 7mg cholesterol, 621 mg sodium.

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