STEP ONE: Using a vegetable peeler, peel 2-pound bag of fresh carrots. Cut tops off and chop them into smaller pieces. Place in a large saucepan or high-sided skillet and cover with water or chicken broth (vegetable broth is good too). Bring to a boil, reduce the heat to a medium boil, then cover and let cook for about 20 minutes or until fork-tender. Drain in a colander and let them cool off.
STEP TWO: While the carrots are cooling. Brown the butter in an 8" cast-iron skillet, do not wipe or rinse out after the brown butter is done.
STEP THREE: Add the cooked carrots, curry, flour, baking powder, sugar, and thyme to the food processor bowl...process until smooth.
STEP FOUR: Pour in brown butter and garlic, if you're using, into the processed mixture. Pulse a few times.
STEP FIVE: Taste for salt and seasonings before adding eggs and adjust accordingly. Add eggs one at a time thru the processor tube, and pulse until creamy and smooth.
STEP SIX: Pour the Carrot Souffle mixture into the warm, brown buttered cast-iron skillet. Swirl the top to make it pretty 😊.