Curried Carrot Soup
by Kathleen Murphy McCarthy
Cookware
- pot
- blender
Ingredients
- 2 medium carrots
- 1 small onion
- 1 small potato
- 2 cups water
- 1 clove garlic
- 1 small oxo cube
- 2 tbsp orange juice
- 2 tsp curry powder
- 1 tbsp tomato paste
- 1 cup skim milk
Instructions
Step 1
Combine carrots, onion, potato, water, garlic, and oxo cube in a pot. Boil, then reduce heat and simmer for 5 minutes.
Step 2
Cool slightly, then add orange juice, curry powder, tomato paste, and skim milk. Blend until smooth in a blender.
Step 3
Reheat and serve.