Ingredients
1 large onion, chopped2 teaspoons sesame oil5 cups vegetable broth4 medium carrots, grated (about 1-3/4 cups)1-1/2 teaspoons curry powder1 teaspoon dried thyme1 bay leaf3 ounces cream cheese, cubed5 tablespoons minced fresh parsley1/4 teaspoon saltDash cayenne pepper, optional
Preparation
In a large saucepan, saute onion in oil. Stir in the 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; repeat with remaining soup and cream cheese. Return all to the pan. Heat through. Stir in the parsley, salt and cayenne if desired.
