Categories: Soups

Ingredients

• 1 large onion, chopped
• 2 tsp sesame oil
• 5 C vegetable broth
• 4 medium carrots, grated (about 1-3/4 cups)
• 1-1/2 tsp curry powder
• 1 tsp dried thyme
• 1 bay leave
• 1 pkg (3 oz.) cream cheese, cubed
• 5 T fresh parsley
• 1/4 tsp salt
• dash cayenne pepper, optional

Directions

1. In a large saucepan, saute onion in oil. Stir inthe broth, carrots, curry, thyme and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered for 25-30 minutes or until carrots are tender. Discard bay leaf. Cool slightly. Transfer half of the soup to a blender; add half of the cream cheese. Cover and process until smooth; return to the pan. Repeat with remaining soup and cream cheese. Heat through. Stir in the parsley, salt and cayenne if desired.

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