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Doug swears you’ll like this. Guaranteed to knock your socks off and give you night vision. Serve with popovers – the world’s greatest quick bread.

Habanero Curry Carrot Soup
1 tbs olive oil
3 large carrots per person, roughly chopped
1 tbs red curry powder
2 cups water
1 bouillon cube
2 cloves garlic sliced or crushed
salt to taste
1 inch fresh grated ginger (optional)
1 habanero

Heat the oil until it smokes. Add the carrots, curry powder, and ginger (if using). Saute until the carrots have begun to soften (~5 minutes). Add the water, bouillon cube and garlic. Cook until the carrots are soft (~20 minutes). Run soup through a Cuisinart or blender with the habanero. Salt to taste. Enjoy.