regina orange carrot curry soup

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Orange Carrot Curry Soup

 

Recipe By :Regina Campbell

Serving Size : 0 Preparation Time :0:00

Categories : 2send Season 1

Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups carrots (1 1/4 to 1 1/2 pounds) -- peeled and sliced

1 onion -- sliced

2 quarts water

2 teaspoons curry powder

1 Dash red pepper

1 pinch nutmeg

3 tablespoons sherry

1 orange -- Juiced

Salt and pepper

1 tablespoon extra-virgin olive oil

1 tablespoon finely chopped orange peel -- rounded

 

1. boil carrots and onions in water until tender

 

2. to prepare béchamel sauce, melt butter in a small pan, sprinkle in flour, and

stir until bubbly. Slowly pour in milk, stirring constantly. Continue cooking

and stirring until sauce thickens.

 

3. in blender, puree boiled vegetables along with some of the water they have

been cooking in. It will take two batches in the blender to do the job. Save

the stock.

 

4. in a large soup pot, combine the pureed vegetables and béchamel sauce and

mix. Add all ingredients except oil and orange peel, tasting along the way for

the correct amount of salt. Use remaining vegetable stock to thin soup to

desired consistency.

 

5. quickly heat the tablespoon of oil over medium heat. Do not burn the oil

(i.e., smoking). Sauté chopped orange peel until the pieces begin to shrivel a

bit an turn slightly beige, about 20 seconds, Add to soup. Reheat soup and

serve.

 

Source:

" Regina's Vegetarian Table 107, page 95 "

S(vegRecipes):

" greenlee on 02 Sep 2001 "

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Per Serving (excluding unknown items): 526 Calories; 15g Fat (27.1% calories

from fat); 9g Protein; 85g Carbohydrate; 22g Dietary Fiber; 0mg Cholesterol;

245mg Sodium. Exchanges: 0 Grain(Starch); 12 Vegetable; 1 Fruit; 3 Fat.

 

 

Nutr. Assoc. : 260 0 0 0 0 0 0 0 0 0 1012

 

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