Ted' sister, Barabara, shared this recipe. We like it because it uses our garden fresh carrots, basil, and local Northern California mussels. She said, "I struggle to come up with healthy single serving dishes when I am cooking alone, but this time I think I was successful. I made a soup as I usually would, but I added mussels as a treat. This is definitely a keeper of a recipe. It goes great with LMR Sauvignon Blanc."
Check out Barb's blog, Feast Everyday, for more delicious ideas.
2 tbsp butter
2 onions, sliced thinly
1 lb. carrots, ¼ inch slices
1-2 tbsp sweet curry powder
1 large can low sodium, good quality chicken broth
Salt to taste
Bunch of fresh basil
1 cup LMR Sauvignon Blanc
1 1b. of mussels per person, scrubbed and beards removed
Melt the butter over medium low heat, add thinly sliced onions. Meanwhile scrape and slice the carrots and toss them in. Continue to cook until the onions become transparent, about 5 minutes.
Add a generous amount of sweet curry powder. Probably about 1.5 - 2 Tablespoons. Cook for another minute.
Add a large can of chicken stock, bring to a boil, cook until the carrots are soft, about 10 minutes. Take it off the heat and then puree about half to add body (with a hand blender or by putting half in a blender). Season with salt.
Chiffonade the basil leafs and add them. In a separate pot, add the LMR Sauvignon Blanc (pour yourself a glass), the mussels, and lots of fresh basil. Cover and boil.
Fish them out as soon as they open into a separate bowl. In your serving bowl, place the mussels--- be sure to capture all of the juices, then spoon over the curried carrot soup.