Recipe - Pureed Carrot Soup

2 tablespoon Butter
One fourth cup Finely chopped onion
One half teaspoon Curry powder
2 cup Finely chopped carrots
3 cup Chicken broth
Salt and pepper
1 teaspoon Grated orange rind
One fourth cup Orange juice
Sour cream and finely
cut or sliced up scallion or chives,
for gar
cut or sliced up scallion or
chives, for gar
cut or sliced up scallion
or chives, for gar
cut or sliced up
scallion or chives, for gar

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 MCRecipe Digest V1 #230

Date: Sun, 29 Sep 1996 21:27:39 0400

From: Meg Antczak meginny@frontiernet.net