Carrot Bisque Recipe

Heat butter over medium heat in pot. Stir in carrots, leeks, ginger,
garlic and curry powder. Saute for about 5 minutes or until leeks
soften slightly. Pour in chicken stock, bring to a boil, lower
heat and simmer, covered, 20 to 25 minutes or until vegetables are
tender. Puree in a blender or food processor. Return to heat,
add whipping cream, salt and pepper and simmer for 5 minutes.
Garnish with grated carrot. Serves 4 to 6.