Recipe courtesy of BBC Food. Adapted for Intervale Food Hub members!
1/2 cup unsalted butter
1/2 cup onion, chopped
2 garlic cloves, crushed
1lb carrots, peeled and chopped into small pieces
½ tsp curry powder
2 cups chicken stock (or vegetable stock)
Melt the butter in a saucepan and sweat the onion, garlic and carrots, with a pinch of salt, for 5-6 minutes, or until softened.
Add curry powder to the vegetables and cook a further 2-3 minutes.
Add the stock, bouquet garni/herbs, and bring to the boil. (Add more water or stock if the vegetables are not covered). Reduce to a simmer and cook for 30 minutes.
Remove the bouquet garni, then blend the soup in a blender until smooth. Pass through a sieve into a clean saucepan and season to taste with salt and freshly ground black pepper.
To serve, ladle the soup in serving bowls.