Colorful carrot soup is a great way to start a meal.
Sun Oven Curried Carrot Soup
2 tablespoons unsalted butter
1 medium onion, chopped
1/4 cup dry white wine
1 1/2 pounds carrots, peeled, halved lengthwise, and thinly sliced
2 cups broth, chicken or vegetable
1 1/2 teaspoons curry powder
1 teaspoon salt
1 1/4 to 1 1/2 cups whole milk
1 tablespoon fresh flat-leaf parsley, finely chopped
Set Sun Oven out to preheat.
Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and cook until golden, about 5 minutes. Stir in the wine and carrots and cook until the wine evaporates, about 30 seconds. Add the broth, curry powder, and salt. Cover and transfer to the Sun Oven. Cook until the carrots are tender, about 1 hour. Remove the pot from the Sun Oven. Using an immersion blender puree the soup until smooth. Blend in enough of the milk to reach the desired consistency. Put the lid back on the Dutch oven and put it back in the Sun Oven until the soup is warmed through, about 30 minutes. Ladle soup into bowl and sprinkle each serving with parsley.
Makes 4 to 6 servings.