| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
February 19, Gourmet/bon |
1 |
servings |
INGREDIENTS
| 1 |
|
Onion; sliced thin |
| 4 |
|
Carrots; sliced thin (about |
|
|
; 2 cups) |
| 1 |
tb |
Vegetable oil |
| 1 |
ts |
Curry powder |
| 1 |
c |
Chicken broth |
|
|
Chopped fresh chives for garnish |
INSTRUCTIONS
In a large heavy saucepan cook the onion and the carrots in the oil,
covered, over moderately low heat, stirring occasionally, until the
onion is softened, add the curry, and cook the mixture, stirring, for
1 minute. Add the broth and 3 cups water, bring the liquid to a boil,
and simmer the mixture for 15 to 20 minutes, or until the carrots are
very tender. In a blender or food processor puree the soup in
batches, let it cool completely, and chill it, covered, until it is
cold. The soup may be made 1 day in advance and kept covered and
chilled. Divide the soup among 4 bowls and sprinkle it with the
chives.
Makes about 3 1/2 cups, serving 4.
Gourmet February 1990
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