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CARROT CURRY SOUP

6 Cups Carrots -- coarsely chopped
3 Cups Yellow Onion -- coarsely chopped
3 Cups Russet Potato -- coarsely chopped
2 1/2 Quarts Water

1 Quart Heavy Cream
2 1/2 Cups Fresh Squeezed Orange Juice
1 1/2 Teaspoons Fresh Ginger -- minced
1/2 Teaspoon Allspice

1/2 Pound Butter
2 1/4 Tablespoons Patak's Mild Curry Paste -- or less
Honey -- to taste


DIRECTIONS
Place carrots, onions, potatoes and water in a large pot and bring to a simmer, lower heat and simmer for 30 minutes (or until carrots are just cooked).

Add Cream, Orange Juice, Ginger and Allspice. 
Simmer for another 10 minutes.

Purée in blender, adding the butter and curry paste.

Check seasoning.
Ensure that there are no lumps when finished blending
**Add some honey if needed.

NOTES: *The Curry Paste is salty, so be careful (2 ¼ TB is maximum).
              
**Amount of Honey needed depends upon sweetness of Carrots and Orange Juice.
 

 

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