Curried Carrot Bisque

1 cup dehydrated carrots (or 3 cups fresh)
3 cups water
1/4 cup butter or margarine
2 cloves garlic, minced or pressed
2 tablespoons dried chopped onions
1 teaspoon ground coriander
3/4 teaspoon curry powder
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
3 tablespoons flour
2 cups water
2 tablespoons chicken bouillon
1 cup nonfat powdered milk
5 cups water
salt to taste

Soak dehydrated carrots in 3 cups water for 2 hours. Set aside. In a 5 to 6 quart pan, melt butter over medium heat. Add garlic, onions, coriander, curry powder, ginger, and allspice. Saute for 3 minutes, stirring consistently. Stir in flour and mix until vegetables are coated. Gradually stir in 2 cups water. Add soaked carrots with liquid and chicken bouillon. Bring to a boil and simmer for 1 hour or until carrots are very tender. Meanwhile, reconstitute milk in the 5 cups of water. Remove carrot mixture from heat and whirl small portions at a time in a food processor or blender until smooth. Return to stove, add milk, and heat until steaming (do not boil). Serves 8 to 10.

Testing comment: The soup base was good. I would make it again but I would leave out the coriander, curry, ginger, and allspice. I would add a little pepper or sage, or maybe some other spices our family likes. It was also quite thin soup. I would probably double the flour and use 6 tablespoons.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 123)