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Creamy Carrot Orange Soup

fast.cook's picture
Ingredients
  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)
  Cornstarch 1 Tablespoon
  Chopped parsley/Chopped chives 2 Tablespoon
  Grated orange zest 1 Teaspoon
  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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Interest: 
Quick

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