Ingredients
-
1 pound
carrots
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2
scallions
-
1/2 cup
heavy cream
-
1 teaspoon
curry
-
thyme
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1 cup
mixed sprouts
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3 1/2 cups
vegetable broth
-
3 tablespoons
extra virgin olive oil
-
2 teaspoons
sea salt
Directions
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Peel carrots, slice them into 1/4" rounds. Heat a pot with olive oil, 2 minced scallions, thyme, and salt. Let cook for about 2 minutes and add carrots. Cook for about 5 minutes.
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Add the broth and cook covered for 45 minutes. Then puree it with a blender.
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Complete with cream and curry. Taste and adjust salt and curry.
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Serve in individual soup bowls garnished with a little sprouts.
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