Title: Pureed carrot soup
 Categories: New, Text, Import
      Yield: 4 Servings
 
 
        2 TB butter
      1/4 c  finely chopped onion
      1/2 ts curry powder
        2 c  finely chopped carrots
        3 c  chicken broth
  :          Salt and pepper
        1 ts grated orange rind
      1/4 c  orange juice
  :          Sour cream and finely sliced
  :          scallion or chives, for gar
  
  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