1-2 tablespoons butter or EVOO
- 2 carrots, peeled, diced
- 1 small onion, minced
- 1-2 tablespoons curry powder (Bob's Flavors of India)
- 2 cups veloute (white sauce with chicken stock) or bechamel (white sauce vegetarian)
Heat oil in saute pan over medium; add vegetables until slightly tender; add curry and stir. Reduce heat by half. Continue stirring for about 2 minutes until aromatic. Add veloute or bechamel. Bring to boil and reduce heat to simmer until heated through. Serve.