Cream of Carrot Soup

If you read my other post, I'm still figuring out how to utilise all the carrots that I got the other day. Last night I made a Cream of Carrot soup. I was not sure what spices will work well so I went with those that are in the same color palette - a little bit of everything

Cream of Carrot served with croutons and dash of additional sumac

about 10 carrots

1 onion chopped

2 tablespoons butter

1/4 cup all-purpose flour

4 cups milk

1/2 tsp cumin

1/2 turmeric

1/2 curry powder

1/2 tsp sumac

1/2 tsp chili powder

salt and pepper to taste

Chop the carrot and boil in small amount of water. Chop the onion and  saute in small amt of oil, then when golden brown reserve. In the pot melt the butter and add flour,  start cooking the rue, then whisk in milk a little at a time.  You will have some balls of flour that did not Incorporated well  but do not worry, the whole thing will be blended at the end. Add carrots (reserving the water) and onions and spices. Here you can play a little and add more or less spices then I did. Once the carrots are tender blend with hand held blender. If you feel the soup is too thick, add in the water in which the carrots cooked and/or more milk.