Creamy Carrot Orange Soup
|Vegetable oil||1 Tablespoon|
|Onion||1 Medium, chopped|
|Garlic clove||1 Large, finely chopped|
|Curry powder||2 Teaspoon|
|Sliced carrots||4 Cup (64 tbs)|
|Chicken stock||4 Cup (64 tbs)|
|Orange juice||1 Cup (16 tbs)|
|Low fat yogurt||1 Cup (16 tbs)|
|Chopped parsley/Chopped chives||2 Tablespoon|
|Grated orange zest||1 Teaspoon|
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.