Title: Carrot and garlic soup with curry potatoes
 Categories: Cooking liv, Import
      Yield: 1 Servings
 
    1/2 c  Garlic cloves
      2 lg Red onions; diced
      1 tb Brown sugar
      1 ts White pepper
    1/2 c  Celery; diced
      4 c  Carrots; peeled and diced
      5 c  Chicken stock
      1 tb Butter; optional

MMMMM--------------------------GARNISH-------------------------------
      2 c  Curry oil; recipe to follow
      2    Potatoes; julienned in long
           -strips
           Chive batons
 
  In a large saucepan heat vegetable oil. Caramelize the garlic and
  onions. Add the brown sugar and white pepper. Stir to combine. Add
  the celery, carrots, and check for seasoning. Cook until the carrots
  begin to brown and add the stock. Simmer on low heat until very soft,
  at least 30
  
  minutes. Puree and add the butter. Check for seasoning.
  
  In a non stick skillet, heat curry oil until hot. Brown the potatoes
  until crisp. Separate while still soft, and recrisp right before
  serving.
  
  Garnish the soup with the potato pieces and chive batons.
  
  Yield: 4 servings
  
  Recipe