Carrot and orange soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Onion; finely chopped |
| 1 | each | Tb Butter or Margarine |
| 1 | pounds | Carrots (500g); finely chopped |
| 3½ | cup | Vegetable or Chicken stock |
| 1 | each | Orange (grated rind and juice of) |
| x | Salt and Pepper | |
| ¼ | cup | Plain Yogurt |
| x | Fresh Parsley; chopped | |
Directions
CREATED BY M. BLUNDELL]
In large saucepan melt butter, add onion; cook until tender but not brown. Add carrots and stock, bring to a boil, reduce heat and simmer until carrots are tender, 15 to 20 minutes. Stir in orange rind and juice, remove from heat and puree in blender or food processor.
Return to pan, heat until hot. Season with salt and pepper to taste.
Garnish each serving with a swirl of yogurt and sprinkle of parsley.
Makes 4 servings. Source: "Tangy Taste To Carrot Soup" from Fare Exchange column by Barb Holland in Toronto Star (4 October, 1995) Transcribed By: Sam Lefkowitz
Submitted By SAM LEFKOWITZ On 10-05-95
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