Chilled Carrot Soup
|Vegetable oil||2 Tablespoon|
|Onion||1 Large, chopped|
|Curry powder||1 1⁄2 Teaspoon|
|Chicken broth||3 1⁄2 Cup (56 tbs)|
|Carrots||1 Pound, sliced|
|Celery stalks||2 , sliced|
|Ground cumin||1⁄2 Teaspoon|
|Pepper sauce||1⁄2 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Cottage cheese||1 Cup (16 tbs)|
In large saucepan heat oil; cook onion and curry 3 to 5 minutes.
Add broth, carrots, Celery, bay leaf, cumin and TABASCOpepper sauce; mix well.
Cover; simmer 25 minutes or until vegetables are tender.
Remove bay leaf.
Spoon about 1/3 of the carrot mixture, milk and cottage cheese into container of blender or food processor.
Cover; process until smooth.
Pour into serving bowl.
Repeat with remaining mixture, milk and cottage cheese.
Cover; refrigerate until chilled.