Curried Carrot Soup

Curried Carrot Soup

(serves 6)

2 tbsps butter

2 tbsps mild or hot curry powder

2 tsps ground turmeric

1-inch knob ginger, chopped roughly

1 stalk lemon grass, chopped roughly

1 dozen large carrots, cut in 1-inch rounds

1 medium white onion, chopped roughly

4 cloves garlic

6 cups/1.5 litres chicken or vegetable stock

2 tbsps Marsala or Madeira wine

optional: 1/2 cup light cream

sour cream to garnish

cilantro/coriander leaves to garnish

Melt the butter in a large, heavy saucepan and fry the curry powder and turmeric for 1 minute.  Add all the following ingredients but the cream and simmer for about 30 minutes or until carrots are easily pierced with a sharp knife.  Puree with a hand-held blender until smooth.  Add cream if liked, or more chicken stock to thin if desired.  Top with sour cream and leaves.