Creamy Carrot Orange Soup Recipe
Ingredients
| Vegetable oil | 1 Tablespoon | |
| Onion | 1 Medium, chopped | |
| 1 large clove garlic, finely chopped | ||
| Curry powder | 2 Teaspoon | |
| Carrots | 4 Cup (16 tbs), sliced | |
| Chicken stock | 4 Cup (16 tbs) | |
| Orange juice | 1 Cup (16 tbs) | |
| 1 cup plain low-fat yogurt | ||
| Cornstarch | 1 Tablespoon | |
| 2 tbsp chopped parsley or chives | ||
| Grated orange zest | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. In a large saucepan, heat oil over medium heat. Add onion, garlic and curry powder; cook, stirring, for 2 minutes or until softened. Add carrots, chicken stock and orange juice. Bring to a boil; cover and simmer for 45 minutes or until carrots are very tender. Let cool 10 minutes.
2. In a blender or food processor, puree in batches; return to saucepan. In a bowl, blend yogurt with cornstarch; stir into soup. Cook over medium heat, stirring, for 5 minutes or until heated through. Season with salt and pepper to taste. Ladle into bowls,- sprinkle with parsley and orange zest.
2. In a blender or food processor, puree in batches; return to saucepan. In a bowl, blend yogurt with cornstarch; stir into soup. Cook over medium heat, stirring, for 5 minutes or until heated through. Season with salt and pepper to taste. Ladle into bowls,- sprinkle with parsley and orange zest.
Chef
