Thursday, Dec 20 2007

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Curried Carrot Soup

Ingredients

2 med. carrots chopped
1 small onion chopped
1 small potato chopped
1 clove garlic crushed
2 tbsp. orange juice
1 tbsp. tomato puree
1 tbsp. fresh parsley chopped
1 cup skim milk
2 cups water
salt to taste
1 tsp. curry powder
1/2 tsp. butter

  Method:

1. Cook vegetables in the water.
2. Simmer covered till tender.
3. Add orange juice, curry powder, tomato puree,skim milk and salt to taste.
4. Cool to room temperature.  Blend till smooth.
5. Add parsley and heat without bringing to boil.  

Making time: 20 minutes (excluding cooling time)
Makes for :     4
Shelf life:       Fresh piping hot

Carrot Dishes