| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
|
May 1993 |
1 |
servings |
INGREDIENTS
| 1 |
sm |
Onion; sliced thing |
| 1 |
tb |
Vegetable oil |
| 4 |
|
Carrots; (about 3/4 pound), |
|
|
; peeled and sliced |
|
|
; thin |
| 1 |
ts |
Curry powder |
| 1 |
tb |
Major Grey's chutney; chopped fine |
| 1 |
c |
Chicken broth |
| 1 |
c |
Water |
| 1 |
c |
Ice cubes |
| 1 1/2 |
ts |
Fresh lemon juice; or to taste |
| 1 |
tb |
Minced fresh coriander |
| 1 |
tb |
Minced peanuts |
INSTRUCTIONS
In a saucepan cook the onion in the oil over moderately low heat,
stirring, until it is softened. Add the carrots, the curry powder,
and the chutney and cook the mixture, stirring, for 1 minute. Add the
broth, the water, and salt and pepper to taste and simmer the
mixture, covered for 15 minutes, or until the carrots are very
tender. In a blender puree the mixture in batches with the ice cubes,
the lemon juice, and salt to taste for 1 minute, or until it is
smooth, transferring the soup as it is pureed to a metal bowl set in
a larger bowl of ice and cold water. Chill the soup, stirring
occasionally, for 10 minutes, or until it is cold, divide it between
2 chilled bowls, and sprinkle it with the coriander and the peanuts.
Makes about 3 cups, serving 2.
Gourmet May 1993
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