Something about carrots just go with curry. One is sweet, the other spicy. So for lunch today I paired the carrots with the curry for a delightful rich soup.
Carrot Curry & Cheese Soup
1 Tbs butter
4 cups carrots
2 onions, diced
3 cloves of garlic, chopped
2 cups low sodium chicken stock
1 Tbs Thai Green Curry Seasoning
1 can evaporated milk
6 slices good American or Swiss cheese
In a large pot begin to sweat carrots, onions and garlic on low. Cook until onion and garlic become soft. Turn burner up to medium high and add broth and seasoning. Cook an additional 15 minutes. Place carrots and broth in blender and blend until smooth. Once blended, return mixture to pot and add canned milk and cheese.
Heat on low until cheese melts and serve.