Ingredients:
2 med. carrots chopped
1 small onion chopped
1 small potato chopped
2 cups water
1 clove garlic crushed
2 tbsp. orange juice
1/2 tsp. curry powder
1 tbsp. thick tomato puree
1 cup skim milk
1 tbsp. spring onion greens finely chopped
1/2 tsp. butter
salt to taste
Method:
Cook vegetables(onion,potato, carrots, garlic) in water. Simmer covered till tender.
Add orange juice, curry powder, tomato puree and skim milk.
Blend till smooth.
Heat butter and stirfry spring onions for two minutes.
Add blended soup, and heat without bringing to a boil.
Serve hot with croutons or soup sticks.
Making time: 20 minutes
Makes for: 4
Shelflife: Fresh, hot
Soup's Index
