Personalized Chef Aprons and More!
Cook shallots, bay leaf, ginger, curry powder,
and thyme in butter
in a 2- to 3-quart heavy saucepan over moderately low heat, stirring
occasionally, until shallots are softened and pale golden, 6 to 8
minutes. Meanwhile, peel potato and cut into 1/2-inch cubes.
Add potato to shallot mixture along with carrots,
water, salt, and pepper and bring to a boil. Reduce heat and simmer,
covered, until carrots are tender, 20 to 25 minutes. Discard bay
Puree soup in 2 batches in a blender until smooth,
blended to a large bowl (use caution when blending hot liquids).
Return to saucepan to reheat if necessary. Serve soup sprinkled with