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CARROT CURRY SOUP #2
Serves 4
INGREDIENTS:
2 cups chicken stock
1 strip orange zest
1 pound carrots, peeled and sliced
1 bunch green onions, trimmed and chopped
1 TB fresh orange juice
1 to 2 tsp curry powder or to taste
3/4 cup heavy cream, half and half or plain yogurt
salt and pepper
mint sprigs for garnish
DIRECTIONS:
In a medium saucepan, bring the stock and orange zest to a boil.
Add carrots and green onions, cover and simmer 15 minutes.
Stir in the orange juice and curry powder and cook another 2 minutes. Let cool slightly.
Purée in blender with cream.
Taste for salt and pepper.
Serve hot or cold, garnished with mint sprigs.
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