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1 tablespoon (15 ml)
vegetable oil
1
⁄2
cup (125 ml) chopped onion
1 teaspoon (5 ml) curry powder
3 cups (750 ml) water
1
⁄
2 cup (125 ml) orange juice
4 cups (about 1 lb.) (480 g)
peeled and sliced carrots
2 teaspoons (10 ml) coarsely
chopped gingerroot
2 teaspoons (10 ml) sugar
1
1
⁄2 teaspoons (7 ml) salt
1 cup (250 ml) sour cream or
plain yogurt
Chopped cashews, if desired
CHEF’S BLENDER
Heat oil in large saucepan over medium-high heat. Add onion and curry powder; cook 1 to
2 minutes. Add remaining ingredients except sour cream and cashews. Bring to a boil.
Reduce heat and simmer, uncovered, 10 to 15 minutes, or until carrots are tender. Cool
5 minutes.
Pour half of carrot mixture into blender jar. Cover and blend at Low 5 seconds. Add
remaining carrot mixture. Cover and blend at Medium about 10 seconds, or until smooth.
Add sour cream. Cover and blend at Low about 5 seconds, or until combined.
Return to saucepan; simmer until thoroughly heated. Garnish with cashews, if desired.
BAR BLENDER
Prepare, cook, and cool as directed for Chef’s Blender. Pour half of carrot mixture into
blender jar. Cover and blend at Pulse 2 times, 3 seconds each time. Add remaining carrot
mixture. Cover and blend at On for 5 to 8 seconds, or until smooth. Add sour cream. Cover
and blend at Pulse 2 times, about 3 seconds each time, or until combined. Continue with
Chef’s Blender directions.
Yield: 5 servings (1 cup [250 ml] per serving).
Per Serving: About 190 cal, 3 g pro, 19 g carb, 13 g total fat, 6 g sat fat,
25 mg chol, 790 mg sod.
CURRIED CARROT SOUP