Curried Carrot and Chive Soup

Curried Carrot and Chive Soup Directions

293 kilojoules/70 calories per serving 1 tblspn butter 2large onions, chopped 8 carrots, peeled and chopped 6 stalks parsley, chopped 1 clove garlic, sliced 3 tblspn curry powder (more if desired) 10 cups degreased chicken stock Pepper 1 bunch chives, chopped

1. Melt butter in a large heavy-based saucepan. Add onion, carrots, parsley stalks and garlic. Sweat over low heat for 4-5 minutes, being careful not to brown vegetables.

2. Stir in curry powder and cook, stirring constantly, for 2-3 minutes. Make sure curry does not burn.

3. Add stock, bring to a boil. Reduce heat to a simmer and cook for 30 minutes or until vegetables are tender. Puree in a blender or processor.

4. Return soup to saucepan, season to taste with freshly ground pepper, reheat. Serve hot, sprinkled with chopped chives.