Cream of Carrot
Here is another quick and easy one. I was at Michael's house for dinner a long time ago and, he served me this. Yes, this is one of Michael's great concoctions. The process is very similar to yesterday's butternut squash soup. This is by far a more sophisticated soup. It is very elegant and simple to make. I definitely pull this out for fancier dinners!
Steam about 1 cup of carrots per person with a chopped onion and a few cloves of garlic until carrots are completely cooked through. Transfer carrot and onion the food processor, add about 1 tablespoons of butter per serving, curry powder to taste, and process with half & half to desired consistency. We both seem to like this soup very viscous. Reheat, serve hot, and garnish with deep fried shallots.
Michael's tip: "DO NOT USE HEAVY CREAM FOR THIS RECIPE... IT IS TOO MUCH!"
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