Pureed Carrot Orange Soup
Pureed Carrot Orange Soup recipe
Yield
6 servingsPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons | butter |
|
| ¼ | cup |
onions
finely chopped |
|
| ½ | teaspoon | curry powder |
|
| 2 | cups |
carrots
finely chopped |
|
| 3 | cups | chicken broth |
|
| salt |
*
|
||
| black pepper |
*
|
||
| 1 | teaspoon |
orange zest
grinded |
|
| ¼ | cup | orange juice |
|
| sour cream |
*
|
||
|
scallions, spring or green onions
or chives, finely sliced |
*
|
Directions
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.
Purée 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.
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