PUREED CARROT SOUP
Steps:
- 1. Heat 2 tablespoons butter in a saucepan.
- 2. Cook onions, covered until soft.
- 3. Stir in curry powder.
- 4. Add carrots and broth; bring to a simmer and cook for 20 minutes or until carrots are very tender.
- 5. Season to taste with salt and pepper.
- 6. Puree in food processor or blender with orange rind and juice.
- 7. Return soup to saucepan (boil down if too thin; add water if too thick); adjust seasoning.
- 8. Portion soup into bowls and garnish with a dab of sour cream and a sprinkling of scallion.
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