Curried Carrot and Mussel Soup
Two shortcuts are at work here to make a simple, yet satisfying bowl of soup. To add body without adding loads of time for the soup to cook down, simply puree half of it and stir this back into the pot. And to give the soup extra flavor without extra effort, steam the mussels in white wine and use the liquid as a simple seafood stock. Warming Soup Recipes
February 2012