- 2 tablespoons unsalted butter
- 1 large or 2 medium-size onions, chopped
- 1 tablespoon curry powder
- 1 teaspoon ground ginger
- 5 large carrots, peeled and sliced
- 1 large all-purpose potato, peeled and diced
- 1 bay leaf
- 4½ cups chicken stock
- ½ teaspoon salt
- One 8-ounce can crushed pineapple
- Freshly ground black pepper to taste
- Melt the butter in a large saucepan or medium-size soup pot over moderate heat. Add the onion and cook, stirring, until softened, 8 to 9 minutes. Add the curry powder and ginger and cook, stirring, for 30 seconds. Add the carrots, potato, bay leaf, stock, and salt and bring the soup to a boil. Reduce the heat to moderately low, cover tightly, and simmer until the carrots are very tender, about 20 minutes.
- Using a large slotted spoon, transfer the soup solids to a food processor, adding a ladleful of the broth. Add the pineapple, then process the solids to a smooth puree. Stir the puree back into the soup. Reheat and taste the soup, adding more salt, if necessary, and pepper as needed. Serve piping hot.