*  Exported from  MasterCook II  *
 
                                Pureed Carrot Soup
 
 Recipe By     :COOKING MONDAY TO FRIDAY SHOW# MF6602
 Serving Size  :      Preparation Time :
 Categories    :New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
        2  tablespoons   butter
      1/4  cup           finely chopped onion
      1/2  teaspoon      curry powder
        2  cups          finely chopped carrots
        3  cups          chicken broth
                         Salt and pepper
        1  teaspoon      grated orange rind
      1/4  cup           orange juice
                         Sour cream and finely sliced scallion 
 			or chives, for garnish
 
 
 Heat 2 tablespoons butter in a saucepan. Cook onions, covered until soft.
 Stir in curry powder. Add carrots and broth; bring to a simmer and cook for
 20 minutes or until carrots are very tender. Season to taste with salt and
 pepper.
 
 Puree in food processor or blender with orange rind and juice.
 
 Return soup to saucepan (boil down if too thin; add water if too thick);
 adjust seasoning. Portion soup into bowls and garnish with a dab of sour
 cream and a sprinkling of scallion.
 
 Yield: 4 servings
 
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