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Carrot Mulligatawny Soup

1 tablespoon vegetable oil or clarified butter
1 large onion; chopped
1 clove garlic; minced
2 teaspoons each ground cumin and coriander
1 teaspoon turmeric
1/4 teaspoon cayenne pepper
1 lb carrots; sliced (about 3-1/2 cups)
4 cups beef stock
1/4 cup light cream
1 garnish chopped fresh parsley or coriander

In large heavy saucepan, heat oil; saute onion and garlic until
transparent. Push onion-garlic mixture to one side of pan and add
cumin, coriander, turmeric and cayenne to other side. Increase heat
slightly and stir-fry spices for 2 to 3 minutes or until fragrant.
Stir in carrots until coated with spice mixture. Pour in stock and
mix well; simmer, covered, over low heat until carrots are tender,
about 40 minutes. Transfer mixture to blender or food processor
and puree. (Alternatively, pass through food mill until smooth.)
Return puree to saucepan and bring to boil. Lower heat and stir in
cream; do not boil. Ladle into warmed bowls and garnish with
parsley.

Yield: 6 servings

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