Curried Cream Of Carrot Soup With Ginger & Thyme - cooking recipe

Ingredients

1 onion, minced
3 teaspoons garlic, minced
2 teaspoons fresh gingerroot, grated
2 tablespoons butter
1 1/2 tablespoons curry powder
1/2 teaspoon cinnamon
2 bay leaves
5 tablespoons fresh thyme, minced
2 lbs carrots, chopped
4 cups chicken or 4 cups vegetable stock
1/2 cup half-and-half cream
salt & pepper
chives (to garnish)

Preparation

In a large soup pot melt butter and saute onions, ginger,& garlic until translucent.
Mix in curry, cinnamon, bay& fresh thyme.
Add carrots, stock, salt& pepper and bring to a boil.
Reduce flame and allow to simmer until carrots are tender (about 15 minutes).
Remove from heat.
Remove bay leaves.
Puree soup.
Whisk in half& half cream.
Garnish soup with fresh cut chives.