3 cups of Carrots (Gaajar) (peeled & coarsely chopped) 1 small Onion (finely chopped) 2 tsp. Curry Powder Salt (to taste) Black Pepper (Pisi Kaali Mirch) (grounded - to taste) 1 ½ cups of Heavy Cream or Milk 3 cups of Chicken Stock 6 tbsp. Butter (Makhan) Melt butter in large saucepan. Saute onions for 5 minutes or until transparent, then add the carrots. Cook for 5 more minutes and add stock. Cook another 20 minutes or until the carrots are tender. Puree in a blender or if you want a very velvety texture, put through a strainer. Return the soup to the pan and whisk in milk or cream. Add seasonings and taste and garnish with creme fraiche and chopped parsley.

Degree of Difficulty: Easy Recipe Category: Soup Recipe Ethnic Group: American

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