Cream of carrot soup with fragrant spices

Ingredients

1/4 c. unsalted butter, 1 c. finely
chopped onion, 1 tbsp. dark down
sugar, 1 tbsp. curry powder, 1/2 tsp.
ground coriander, 1/4 tsp. ground car-
damom, 1/8 tsp. nutmeg, 2 tsp. finely
chopped fresh ginger root, 1 lb. carrots,
peeled and thinly sliced, 2 medium
all-purpose potatoes, peeled and
sliced, 7 c. chicken broth, 1 c. heavy
cream, salt and pepper to taste, mint
leaves for garnish
 

Method

Melt butter in large, heavy casserole over low heat. Add the onion and
cook until soft and lightly browned, about 7 minutes. Stir in dark brown
sugar, curry powder, coriander, cardamom, grated nutmeg, and ginger
root. Cook one minute longer. Stir in carrots, potatoes, and chicken stock.
Allow it to boil for a few minutes. Lower heat and simmer 30 minutes or
until carrots are very tender. Strain the soup, reserving the liquid and solid
Separately.
Place solids in a container of food processor or blender. Cover and whirl
until pureed. Whisk puree into liquid. Return to casserole (the soup may
be made ahead to this point and frozen). Add cream simmer 10 minutes.
Season with salt and pepper to taste. Serve hot garnish with coriander or
Mint leaves.