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Savor Recipe 69 Carrot Soup

Carrot Soup

2 lb carrots (peel, chop into 1 inch pieces, roast in 375 oven until tender, w/1/8 cup olive
oil)
Place carrots in blender with 4 cups vegetable or chicken stock.
Blend until smooth.

Add:
2 cups plain greek yogurt
2 tsp coriander
1 tsp fennel seeds
1 tsp yellow curry powder

Blend for 10 seconds.
Place in 2 qt stock pot and bring almost to a boil.
Simmer for 20 minutes.

Place 6 oz. in bowl (can be served hot or cold.)
Garnish with cinnamon and crushed cashews or pistachios.
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