Carrot Soup With Garam Masala And Fromage Blanc

Carrot Soup With Garam Masala And Fromage Blanc

This recipe is from the cookbook compiled by Delores Cakebread of the Cakebread Wineries. Delores states that Fromage blanc is a white cheese with nearly no fat. If it is not available in your area you can substitute Ricotta cheese. Delores also suggests that a Chardonnay wine also goes well with the creamy carrot soup.

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Ingredients:

2 yellow onions halved and thinly sliced

1 tart apple (Granny Smith or pippin) peeled, cored, and thinly sliced

2 Tablespoons extra virgin olive oil

2 pounds carrots, peeled and thinly sliced

2 teaspoons garam masala or curry powder

6 cups chicken stock

2 teaspoons kosher salt

Freshly ground black pepper

1/2 cup cup fromage blanc, at room temperature

1 Tablespoon chopped fresh chives, for garnish

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Directions:

Combine the onion, apple and olive oil in a saucepan. Heat over high heat and cook for three minutes until softened. Add the carrots and garam masala. Cook for 1 minute. Add the chicken stock and the 2 teaspoons salt. Bring to a boil, reduce the heat to low, and cook uncovered on low simmer for 20 minutes, or until the carrots are tender.

Transfer to a blender. Put the lid on the blender and remove the vent cover on top. cover the vent with a towel to release steam. Puree, in batches, until smooth. Return to a saucepan and heat over medium high heat until warmed through. Season to taste with salt and pepper. Ladle into serving bowls. Add a dollop of fromage blanc and sprinkle with chives.