Curried Carrot Puree | Williams Sonoma
Curried Carrot Puree Curry powder and orange juice add flavor and vibrancy to this earthy carrot soup, which can be served hot or chilled.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.williams-sonoma.com.
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
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