John Myers
Ingredients for 4 servings:
- 1 kg carrot(s)
- 750 ml vegetable stock
- 250 ml whipped cream
- 1 shot of sherry
- 1 tsp curry
- Salt
- Sugar
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
tasty soup with sherry
Peel and finely chop the carrots, and place them in a saucepan. Add 750ml of vegetable stock, just enough to cover the carrots. Season with salt and a pinch of sugar. Bring the stock to a boil and simmer the carrots for about 20 minutes. Now puree the carrots and add a good splash of sherry (or two) and 250ml of cream. Season with curry powder (about 1 teaspoon, but this can be adjusted), salt, and sugar. The soup should be a little thicker. However, if it has the consistency of baby food, you can simply add more vegetable stock until the desired consistency is reached. When serving, I like to add a dollop of whipped cream and parsley to each plate!
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