4cupshomemade chicken brothadjust to desired consistency
1cupmilk
1tspground coriander
1tspmild curry powder
1tspturmeric
chopped fresh scallionsparsley, or cilantro to garnish
salt and pepperto taste
optional: a couple of tablespoons of cream
Instructions
Melt the butter in a stockpot over medium heat. Add the onion and garlic and sauté until translucent. Add the frozen peas and chopped carrots, then mix well. Add the stock, milk, coriander, curry powder, and turmeric, then and bring to the boil. Reduce the heat and simmer on low until the carrots soften, about 20 minutes.
Purée the soup with an immersion blender (or transfer to a blender) until smooth. Add more chicken broth, if neeeded to desired consistency. Season with salt and pepper. Add cream, if desired. Garnish with chopped scallions.