Ingredients
1 large onion, diced
2 tablespoons olive oil
1 teaspoon orange zest
1 tablespoon mild yellow curry powder
2 pounds carrots, peeled and diced
1 quart vegetable stock
salt
freshly ground black pepper
Preparation
1. In a large saucepan, sauté onion in olive oil till translucent.
2. Add orange zest, curry powder and carrots. Sauté till carrots are tender.
3. Add veggie stock and puree with an immersion blender. Season with salt and pepper to taste.
Serves 8–10
Read about the unique restaurant that makes this soup in Hope in the Soup Kitchen!
