Creamy Carrot Soup (Germany)

3 Tbsp butter
2 medium carrots, sliced
1 Tbsp sugar
2 Tbsp flour
1/2 tsp curry powder or more to taste
2 cups chicken or beef broth
salt to taste
1-2 Tbsp sour cream or yogurt
2 Tbsp white wine (optional)

1. Melt butter in large saucepan. Add and saute carrots. Sprinkle sugar over carrots to glaze.
2. Add flour, curry powder, and broth. Bring to a boil while stirring and cook until carrots are tender.
3. Remove from heat and puree in blender until smooth. Add salt, sour cream/yogurt, and white wine.
4. Pour into soup bowls and serve immediately.

*Option: Swirl a dab of sour cream or yogurt decoratively on top of each bowl instead of adding it to pot.

Source: Extending the Table

Try #1 - October 18, 2010
YUM! Rich, creamy, delicious. I followed this recipe pretty much exactly as it was written, except I increased the amount of carrots (and the other ingredients, proportionally). I don't think the two medium carrots would have fed my whole family. As it was, we ate it all!

Try #2 and 3- December 2012
We rediscovered this delicious soup and made it twice this month.  In order to make it more substantial, I doubled the recipe and, on a whim, added one cup of cooked couscous at the end.  The couscous was a great addition, because the amount of butter makes it a fairly rich soup.  The couscous balanced it out a bit, plus gave it some texture.  I didn't use the white wine.  I also froze some of this soup (minus couscous) and gave it to Lucy (7 months) - she loved it!

Note: When doubling the recipe, it's probably not necessary to double the butter... in general, the amount of butter could be decreased.