A perfect starter for Thanksgiving Dinner!
1 medium onion, chopped
2½ teaspoons curry powder
5 cups water
4 chicken boullion cubes or packets
8 large carrots, peeled and chopped
1 tablespoon cooking sherry
Chopped chives (optional)
1 Melt butter in a large pot over low heat. Saute onions until transparent.
2 Add curry powder, water and boullion cubes or packets. Add carrots and sherry and cook about 20 minutes until carrots are tender.
3 Puree carrots and liquid in blender.
4 Pour into bowls and garnish with chopped chives, if desired. I like to add a couple of chunky croutons on top of the soup.
Tastes great cold, too .. Serves 6 to 8
