Pureed Carrot Soup

1. 1

   Heat 2 tablespoons butter in a saucepan.

2. 2

   Cook onions, covered until soft.

3. 3

   Stir in curry powder.

4. 4

   Add carrots and broth; bring to a simmer and cook for 20 minutes or until carrots are very tender.

5. 5

   Season to taste with salt and pepper.

6. 6

   Puree in food processor or blender with orange rind and juice.

7. 7

   Return soup to saucepan (boil down if too thin; add water if too thick); adjust seasoning.

8. 8

   Portion soup into bowls and garnish with a dab of sour cream and a sprinkling of scallion.

* Per serving · 4 servings · Values may vary.

No additional tips available.