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Spiced Carrot Soup

Spiced Carrot Soup Recipe

  • 4 thin slices prosciutto
  • 2 Tbs. olive oil (I used Extra-Virgin Olive Oil)
  • 1/2 yellow onion, diced
  • 1 garlic clove, minced
  • 6 carrots, about 1 lb. total, peeled, halved lengthwise and cut into 1/2-inch slices (*See cook's note below)
  • 1 tsp. vadouvan curry powder (available at Williams-Sonoma)
  • Kosher salt and freshly ground pepper, to taste
  • 3 cups chicken stock (I used Swanson's Organic chicken broth)
  • Greek yogurt for garnish
  • Chopped fresh cilantro for garnish
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