Cold Carrot Soup

Yield: 3 - 4 servings

Ingredients

2 lbs. carrots, washed and peeled

1 cup chicken broth

1 tablespoon curry

1 tablespoon ground oregano

1 tablespoon coriander

1 cup heavy cream

Add To

Directions:

Cut carrots into quarters. Cook in boiling water until tender. Pour off all but 1 cup of water. Put carrots and water in blender. Add chicken broth, curry, oregano, coriander and cream. Blend to desired consistency. Refrigerate and serve chilled.

Please note that some ingredients and brands may not be available in every store.

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