CARROT CURRY SOUP

Amount	     Measure      Ingredient 
-------- ------------ --------------------------------
6              C      Carrots -- coarsely chopped
3              C      Yellow Onion -- coarsely chopped
3              C      Russet Potato -- coarsely chopped
2 1/2	       Qt     Water
1              Qt     Heavy Cream
2 1/2          C      Fresh Squeezed Orange Juice
1 1/2	       t      Fresh Ginger -- minced
1/2	       t      Allspice
1/2	       Pound  Butter
2 1/4	       T      Patak's Mild Curry Paste -- or less
	       Honey -- to taste


                 DIRECTIONS

                 Place carrots, onions, potatoes and water in a large
                 pot and bring to a simmer, lower heat and simmer for
                 30 minutes (or until carrots are just cooked).

                 Add Cream, Orange Juice, Ginger and Allspice.  Simmer
                 for another 10 minutes.

                 Purée in blender, adding the butter and curry paste.
                 Check seasoning. Ensure that there are no lumps when
                 finished blending 

		 **Add some honey if needed.


                 NOTES : *The Curry Paste is salty, so be careful (2 ¼
                 TB is maximum).
                                
                 **Amount of Honey needed depends upon sweetness of
                   Carrots and Orange Juice.

Katie's Note: Really need to get curry paste or powder.  The Curry
                   Sauce cubes don't pack enough curry kick.  I only
                   made half of this recipe and had PLENTY!  Next
                   time, I would try saving time by cooking the
                   vegtables in the microwave.  This is a relatively
                   easy recipe to make.
		   
		   It's a light tasting soup that is pretty filling.