Here is our recipe of the Curried Carrot Veloute that was the winner of our Ghost & Goblin Tour 2011 !
1 tablespoon Olive Oil
- 2 tablespoon butter
- 1 onion, chopped
- 1 1/2 lbs carrots, chopped
- 4 cups of chicken stock
- 1 1/2 tablespoon Curry powder
- salt, 1/2 teaspoon cayenne pepper
- 1 cup sour cream
- chopped chive
In pot, saute onion in olive oil over medium heat until tender and translucent. Add carrots and saute 5 minutes. Add childen stock, curry, salt, and cayenne pepper in the pot. Bring to a boil and cover until carrots are very tender, about 15 minutes. Process soup in small batches in food processor. Add sour cream and serve with chopped chives on top.
Serves 6 people!
Check these pictures of our 2011 Ghost & Goblin participants who voted for our recipe : https://www.facebook.com/media/set/?set=a.10150376620823967.376520.235581898966&type=1