Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Butter

  2. 1/4 cup 15g / 1/2oz Finely-chopped onion

  3. 1/2 teaspoon 2 1/2ml Curry powder

  4. 2 cups 220g / 7.8oz Finely-chopped carrots

  5. 3 cups 711ml Chicken broth Salt - to taste Freshly-ground black pepper - to taste

  6. 1 teaspoon 5ml Grated orange rind

  7. 1/4 cup 59ml Orange juice Sour cream - for garnish Finely-sliced scallion or chives - for garnish

Instructions Jump to Ingredients ↑

  1. Recipe 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. This recipe yields 4 servings.


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