Pureed Carrot Soup

Recipe Ingredients

2 tablespoons	30ml	Butter
1/4 cup	15g / 0.5oz	Finely-chopped onion
1/2 teaspoon	2.5ml	Curry powder
2 cups	220g / 7.8oz	Finely-chopped carrots
3 cups	711ml	Chicken broth
		Salt - to taste
		Freshly-ground black pepper - to taste
1 teaspoon	5ml	Grated orange rind
1/4 cup	59ml	Orange juice
		Sour cream - for garnish
		Finely-sliced scallion or chives - for garnish

Recipe Instructions

Heat 2 tablespoons butter in a saucepan. Cook onions, covered until soft. Stir in curry powder. Add carrots and broth; bring to a simmer and cook for 20 minutes or until carrots are very tender. Season to taste with salt and pepper.

Puree in food processor or blender with orange rind and juice.

Return soup to saucepan (boil down if too thin; add water if too thick); adjust seasoning. Portion soup into bowls and garnish with a dab of sour cream and a sprinkling of scallion.

This recipe yields 4 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6602 broadcast 01-03-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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