Serves 4 to 6
3 tablespoons butter
2 onions, finely chopped
1 teaspoon thyme
3 pounds of carrots, peeled and cut into regularly sized pieces
6 cups vegetable broth
1 cup half-and-half
Freshly grated nutmeg
1. In a large pot over medium high heat, melt the butter. Add the onions and thyme and saute until the onions are translucent.
2. Add the carrots to the pot and saute for a minute or two. Add the broth, lower the heat, cover and let simmer until the carrots are tender. Season with salt and pepper.
3. Using a hand blender, or working in batches with a standing blender or food processor, puree the mixture. Return to the pot, add the half-and-half and reheat gently. Add nutmeg to taste - it looks nice grated on top as a garnish.
1 teaspoon curry powder
1-1/4 pounds baby carrots
1 tablespoon grated orange zest
3/4 cup orange juice
2 tablespoons maple syrup
1 teaspoon cornstarch
1 tablespoon water
Salt and pepper
1. In a large frying pan over medium-high heat, stir the curry powder for about a minute or so, until it smells a little toasted. Add carrots, orange peel, orange juice and maple syrup to the pan. Bring just to a boil, reduce heat, and simmer until the carrots are tender, about 15 minutes.
2. Mix the cornstarch with the water. Pour it into the pan, increase the heat and bring the liquid back to a boil. The sauce should thicken. Season with salt and pepper, and garnish with parsley.
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