Carrot Soup

1. 1

   In a 3 to 4-quart pan, combine oil and onion.

2. 2

   Stir over medium heat until onion is limp.

3. 3

   Add curry powder and flour; stir about 30 seconds.

4. 4

   Add broth and carrots.

5. 5

   Cover and simmer until carrots are tender when pierced, 15 to 20 minutes.

6. 6

   Add parsley.

7. 7

   In a blender or food processor, whirl about half of mixture at a time. Add salt and pepper to taste.

8. 8

   Soup can be served hot or cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.