Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------CREATED BY M. BLUNDELL]-----------------------
1 lg Onion; finely chopped 1 ea Orange (grated rind and
1 ea Tb Butter or Margarine -juice of)
1 lb Carrots (500g); finely x Salt and Pepper
-chopped 1/4 c Plain Yogurt
3 1/2 c Vegetable or Chicken stock x Fresh Parsley; chopped

In large saucepan melt butter, add onion; cook until tender but not
brown. Add carrots and stock, bring to a boil, reduce heat and simmer
until carrots are tender, 15 to 20 minutes. Stir in orange rind and
juice, remove from heat and puree in blender or food processor.
Return to pan, heat until hot. Season with salt and pepper to taste.
Garnish each serving with a swirl of yogurt and sprinkle of parsley.
Makes 4 servings. Source: "Tangy Taste To Carrot Soup" from Fare
Exchange column by Barb Holland in Toronto Star (4 October, 1995)
Transcribed By: Sam Lefkowitz

Submitted By SAM LEFKOWITZ On 10-05-95

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