Curried Carrot and Mascarpone Soup

Soups

Aromatic and creamy.

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    Ingredients

    1 cupSALERNO - Marscapone, At room temperature
    2 Shallots, Minced
    1 Garlic Clove, Minced
    2 tbspOlive Oil
    5 Carrots, Peeled and Chopped
    1 tbspThai red curry paste
    3 1/2 cupsChicken Stock
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    Instructions

    1. Place the shallots and garlic in oil in a deep saucepan, and lightly salt.
    2. Cover and cook gently for three to four minutes until limp but not brown.
    3. Add the carrots and continue to cook, covered, for 10 minutes over medium-low heat.
    4. Add the curry paste and the chicken stock, and simmer, uncovered, for one hour.
    5. Remove the soup from the heat and pour into a blender or food processor; blend until smooth.
    6. Return to the heat and bring to a simmer.
    7. Whisk in the Salerno Mascarpone Cheese.
    8. Serve immediately.

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