- 1 large onion, diced
- 2 tbsp olive oil
- 1 tsp orange zest
- 1 tbsp mild yellow curry powder
- 2 lbs carrots, peeled and diced
- 4 cups vegetable stock
- Salt
- Freshly ground black pepper
In a large sauce pan, saute onion in olive oil until translucent. Add orange zest, curry powder, and carrots. Saute until carrots are tender. Add vegetable stock and bring to a boil. Puree soup mixture in a blender in batches until smooth. Season to taste with salt and pepper.
8-10 servings