Curried Carrot Soup

from the kitchen of Kathleen Murphy McCarthy

• curry
• soup

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

Steps

1. Combine carrots, onion, potato, water, garlic, and oxo cube in a pot. Boil, then reduce heat and simmer for 5 minutes.
2. Cool slightly, then add orange juice, curry powder, tomato paste, and skim milk. Blend until smooth in a blender.
3. Reheat and serve.