Curried Cream Of Carrot Soup - cooking recipe

Ingredients

1 large onion, chopped (1 cup)
1 teaspoon minced garlic
1 teaspoon minced peeled gingerroot
2 tablespoons butter
1 tablespoon curry powder
1/8 teaspoon cinnamon
2 lbs carrots, peeled and chopped
3 1/2 cups chicken broth
1 bay leaf
1/8 teaspoon dried thyme, crumbled
1/4 teaspoon pepper
1/2 cup light cream
1 tablespoon honey
plain yogurt or sour cream, as an accompaniment
chopped scallion

Preparation

In a large saucepan, cook the onion, garlic and ginger in butter over moderately-low heat, stirring, until onion is softened.
Stir in curry and cinnamon and cook, stirring, for 10 seconds.
Add carrots, stock, bay leaf, thyme, pepper and 1 1/2 cups water, and boil.
Simmer mixture, covered, for 30 minutes.
Discard bay leaf and, in a blender, puree mixture in batches, transferring it to a large saucepan.
Whisk in cream, honey and salt to taste.
Ladle into bowls and top each serving with a dollop of yoghurt and a sprinkling of scallion.
Good hot or cold.