Puree Of Carrot Soup


  • 1-1/2 pounds of carrots
  • 4 cups regular strength chicken broth
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon ground cumin
  • 2 Tablespoons lemon juice
  • Dash of cayenne pepper
  1. Peel or scrub carrots. Slice into 1/2-inch rounds and put in 2-to 3-quart pan. Add broth, curry powder, cumin, and cayenne. Bring to a boil. Reduce heat, cover, and simmer until carrots are very soft, about 25 minutes. Puree in blender. Stir in lemon juice.
  2. Can be served hot or chilled.
  3. Garnish with carrot curls and either chopped parsley or cilantro.


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