2 Tbsp. olive oil
1 pound onions, chopped
3/4 pound carrots, peeled, cut into 1/2 inch cubes
2 tsp. curry powder
1/4 tsp. ground cardamom
1/4 tsp. ground coriander
4 C. canned chicken broth
2 Tbsp. flour
Heat oil in large pot. Add onions and carrots. Cover and cook until
onions are tender, but not brown. Add spices and stir. Put about
11/2 C.
onion-carrot mixture in blender. Add 2 C. broth and flour and blend
until smooth. Return puree to pot and add remainder of broth. Bring
soup
to boil. Reduce heat until soup
thickens for about 25 minutes. Stir occasionally. |
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