| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Ew, Text, Import |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 1/4 |
c |
Finely chopped onion |
| 1/2 |
ts |
Curry powder |
| 2 |
c |
Finely chopped carrots |
| 3 |
c |
Chicken broth |
|
|
Salt and pepper |
| 1 |
ts |
Grated orange rind |
| 1/4 |
c |
Orange juice |
|
|
Sour cream and finely sliced scallion or chives, for gar sliced scallion or chives, for gar sliced scallion or chives, for gar sliced scallion or chives, for gar |
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.
Yield: 4 servings
Recipe By :COOKING MONDAY TO FRIDAY SHOW# MF6602
Posted to MC-Recipe Digest V1 #230
Date: Sun, 29 Sep 1996 21:27:39 -0400
From: Meg Antczak <meginny@frontiernet.net>
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