LAST EDITED ON 02-03-10 AT 05:37 PM (EST)This sounds goood and something Rob would like. I'm saving Slice's recipe for a day Rob's gone. The only way he'll eat carrots is roasted, so..
Also - I always add some honey to all my curried soups. Just a squeeze around the top to finish. Really adds something.
Here's another creamy soup - thanks to Rachel Ray's magazine. I'm trying it this weekend.
Creamy Chestnut Soup with Candied Walnuts
4 Tbl butter plus 1 tsp melted
1/4 cup sugar
1 lg egg white
s&p
2 cups walnut halves
2 onions, chopped
1 32 oz container plus 2 cups chicken broth
1/4 cup ruby port wine
2 14 oz cans chestnuts, packed in water drained
1 15.3 oz can chestnut puree
10 Tbl heavy cream
1/4 cup chopped parsley
Preheat oven to 400.
Whisk together melted butter, sugar, egg white and pinch of salt. Fold in walnuts. Spread in an even layer on baking sheet and bake until golden - 6 to 8 minutes. Let cool then chop. Set aside.
In lg dutch oven, melt remaining butter over med/low heat, add onions until softened but not brown. Stir in chicken broth and port, cover partially and simmer for 10 min. Stir in chestnuts and cook for 5 minutes more. Gradually whisk in chestnut puree and cook until heated. Using immersion blender, puree soup. (or use a standard blender) Season with salt and pepper to taste.
Ladle soup into bowls. Swirl about 1 Tbl cream on top. Sprinkle with candied walnuts and parsley.
I think you could leave the cream out if you wanted.
Eat.
eta 
