Curried Carrot Puree | Williams Sonoma

Ingredients

• 1 Tbs. olive oil, plus more for drizzling
• 1 large shallot, minced
• 1 1/2 lb. carrots, peeled and coarsely chopped
• 1 tsp. curry powder
• 6 cups chicken or vegetable broth
• 2 Tbs. fresh orange juice<br>
• Salt and freshly ground pepper, to taste