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Red Clover Inn

Mendon, Vermont

Specialty Recipe

Curried Carrot Soup

Ingredients
2 Tablespoons butter
1 medium onion, chopped
2 stalks celery, chopped
1 pound carrots, peeled and chopped
1 small red pepper, chopped
1/2 teaspoon red curry paste (optional)
1-1/2 teaspoons curry powder
2 cups light chicken stock or water
1 cup crème fraîche or heavy cream
salt and white pepper to taste

Sauté onion and celery in butter until softened. Add carrots and pepper. Sauté briefly. Add curry. Add water or stock and bring to a boil. Cover and simmer until vegetables are very tender. Purée and put through a sieve. Return to pan. Add cream and season.

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