Ingredients:
- 4 thin slices prosciutto
- 2 Tbs. olive oil
- 1/2 yellow onion, diced
- 1 garlic clove, minced
- 6 carrots, about 1 lb. total, peeled, halved lengthwise and cut into 1/2-inch slices
- 1 tsp. vadouvan curry powder
- Kosher salt and freshly ground pepper, to taste
- 3 cups chicken stock
- Greek yogurt for garnish
- Chopped fresh cilantro for garnish
Directions:
Preheat an oven to 350°F. Set a wire rack on a baking sheet.
Place the prosciutto on the rack-lined baking sheet and bake until crisp, 20 to 25 minutes. Let cool to room temperature.
Meanwhile, in a Cuisinart soup maker and blender over low heat, warm the olive oil. Add the onion and garlic and cook, using the stir function occasionally, until just tender, 2 to 3 minutes. Increase the heat to medium, add the carrots and cook for 3 to 5 minutes. Add the curry powder, salt and pepper and cook, using the stir function occasionally, until fragrant, 1 to 2 minutes. Increase the heat to high, add the stock and bring the soup to a boil. Reduce the heat to medium and simmer, using the stir function occasionally, until the vegetables are tender, about 15 minutes. Using a towel, hold the lid down and blend on the highest setting until the soup is silky in texture, 1 to 2 minutes.
Pour the soup into warmed bowls. Drizzle with yogurt, top with the crispy prosciutto and sprinkle with cilantro. Serve immediately. Serves 4 to 6.