Curried Carrot Soup(Makes 6 To 8 Servings) - cooking recipe

Ingredients

4 garlic cloves
2 1/2 c. (1 lb.) carrots, chopped
2 c. (3 stalks) celery, chopped
1 c. (1 medium) onion, chopped
1 c. (1 medium) potato, chopped
4 Tbsp. unsalted butter
3 Tbsp. all-purpose flour
2 Tbsp. packed brown sugar
1 c. milk
1 Tbsp. rosemary
1/2 tsp. curry powder
salt and pepper to taste
2 c. chicken broth
2 c. half and half
dash of turmeric
2 Tbsp. dry white wine
chopped fresh chives for garnish

Preparation

Roast garlic cloves on pie plate in 325\u00b0 oven for 30 minutes. Cool, peel and set aside.
Saute carrots, celery, onion and potato in butter over medium heat about 20 minutes.
Reduce heat to low. Sprinkle vegetables with flour and brown sugar, tossing to coat. Stir in milk until blended.
Add garlic, rosemary, curry, salt and pepper.
Mix well.
Cook over low heat, stirring often, for 15 minutes.
Do not boil.
Puree in blender in several batches adding some broth to each batch.
Return puree to pot.
Stir in half and half and turmeric.
Cook over medium-low heat, stirring often, about 15 minutes.
Stir wine into soup and add garnish.