Pureed Carrot Soup

* Exported from MasterCook II *

Pureed Carrot Soup

Recipe By :COOKING MONDAY TO FRIDAY SHOW# MF6602
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient -- Preparation Method
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2 tablespoons butter
1/4 cup finely chopped onion
1/2 teaspoon curry powder
2 cups finely chopped carrots
3 cups chicken broth
Salt and pepper
1 teaspoon grated orange rind
1/4 cup orange juice
Sour cream and finely sliced scallion
or chives, for garnish


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.

Yield: 4 servings

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