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Serves 4


2 cups chicken stock
1 strip orange zest

1 pound carrots, peeled and sliced
1 bunch green onions, trimmed and chopped

1 TB fresh orange juice
1 to 2 tsp  curry powder or to taste

3/4 cup heavy cream, half and half or plain yogurt
salt and pepper

mint sprigs for garnish


In a medium saucepan, bring the stock and orange zest to a boil.

Add carrots and green onions, cover and simmer 15 minutes.

Stir in the orange juice and curry powder and cook another 2 minutes. Let cool slightly.

Purée in blender with cream.
Taste for salt and pepper.

Serve hot or cold, garnished with mint sprigs.



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