Curried Carrot Soup

1/2 Cup / 125 mL Chopped Onion
1/2 teas. / 2.5 mL Watkins Thyme
1 Watkins Bay Leaves
2 teas. / 10 mL Watkins Original Grapeseed Oil
6 Carrots, scraped and thinly sliced or diced
5 Cups / 1.2 litres Water
1/4 Cup / 60 mL Watkins Chicken Soup Base
1-1/2 teas. / 7.5 mL Watkins Curry Powder
Dash Watkins Cayenne Pepper
1 Package (3 oz. / 85 g) Cream Cheese
2-1/2 Tbsp. / 38 mL All-Purpose Flour
Watkins Parsley

In a medium saucepan or Dutch oven, sauté onion, thyme and bay leaf in oil until onion is tender. Add carrots, water, soup base, curry powder and cayenne pepper. Cover and cook over medium heat 25 minutes or until carrots are tender. Remove bay leaf and discard. Combine half of the carrot mixture with the cream cheese and flour in container of a blender or food processor. Process until smooth; return processed mixture to saucepan. Return to heat and cook, stirring constantly, until mixture is heated through and thickens slightly. Makes 6 servings.

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