Ingredients
1 medium onion, finely chopped3 garlic cloves, minced2 tablespoons butter2 teaspoons curry powder1 teaspoon ground ginger2 pounds carrots, thinly sliced2 cans (14-1/2 ounces each) chicken broth1 cup half-and-half cream1 cup water1/2 teaspoon dill weedPepper to taste
Preparation
In a large saucepan, saute onion and garlic in butter. Stir in curry and ginger. Add carrots and broth. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until carrots are tender. Remove from the heat and cool slightly.
Transfer to a blender; cover and process soup mixture in batches until smooth. Return to the saucepan. Add the cream, water, dill and pepper. Cook until heated through (do not boil).
