CARROT CREAMY SOUP   
  Ingredients :
    2 lb 4 oz (1 k) carrots, peeled and sliced
    2 tablespoons butter
    1 onion, finely chopped
    1 cup dry white wine
    Water
    Salt
    Pepper
    Monosodium Glutamate
    ˝ teaspoon curry powder
    Parsley, finely chopped

  Preparation:

Sauté onion in butter until tender, not golden. Add wine and carrots. Add water to cover carrots and season with salt, pepper and monosodium glutamate. Cook for 15 to 20 minutes, approximately.

Transfer to blender and add curry powder. Blend until soft and creamy.

Heat before serving and sprinkle with parsley.
 
        4 – 6 servings
       
 
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