Spicy Curried Carrot Soup
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| Ingredients |
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| 2 | pounds carrots, peeled and cut into 1-inch pieces (about 6 cups) | | 5 | cups low-sodium chicken broth, canned or homemade | | 1 | dried hot chili pepper, any type (optional) | | 4 | teaspoons minced fresh ginger | | 3 | cloves garlic, peeled | | 1 | teaspoon curry powder | | 1 | teaspoon ground cumin | | 1/2 | teaspoon freshly ground black pepper | | 3 | tablespoons chopped fresh cilantro leaves |
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| Directions |
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In a large (5-quart) saucepan, combine all ingredients except cilantro. Bring mixture to a boil, then reduce heat to low and simmer 30 minutes or until carrots are tender. Transfer mixture to a food processor in batches, 2-3 cups at a time. Purée until smooth. Return the puree to saucepan and reheat. Stir in chopped cilantro. Serve promptly. |
