Curried Carrot Soup

Recipe Ingredients

2 cups	220g / 7.8oz	Carrots chopped (medium)
1 cup	62g / 2.2oz	Onion chopped (small)
1 cup	146g / 5.1oz	Potato chopped (small)
1		Garlic crushed
2 tablespoons	30ml	Orange juice
1 tablespoon	15ml	Tomato puree
1 tablespoon	15ml	Fresh parsley chopped
1 cup	237ml	Skim milk
2 cups	474ml	Water
		Salt to taste
1 teaspoon	5ml	Curry powder
1/2 teaspoon	2.5ml	Butter

Recipe Instructions

Cook vegetables in the water.

Simmer covered till tender.

Add orange juice, curry powder, tomato puree,skim milk and salt to taste.

Cool to room temperature. Blend till smooth.

Add parsley and heat without bringing to boil.

Making time: 20 minutes (excluding cooling time)

Makes for : 4

Shelf life: Fresh piping hot

Source:
Indian Spice Kitchen, Monisha Bharadwaj

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