KitchenAid Blender, 4KPCB348, 4KPCB148, 35 manual Curried Carrot Soup

CURRIED CARROT SOUP

1tablespoon (15 ml) vegetable oil

1⁄2 cup (125 ml) chopped onion

1teaspoon (5 ml) curry powder

3cups (750 ml) water

1⁄2 cup (125 ml) orange juice

4cups (about 1 lb.) (480 g) peeled and sliced carrots

2teaspoons (10 ml) coarsely chopped gingerroot

2teaspoons (10 ml) sugar 11⁄2 teaspoons (7 ml) salt

1cup (250 ml) sour cream or plain yogurt

Chopped cashews, if desired

CHEF’S BLENDER

Heat oil in large saucepan over medium-high heat. Add onion and curry powder; cook 1 to 2 minutes. Add remaining ingredients except sour cream and cashews. Bring to a boil. Reduce heat and simmer, uncovered, 10 to 15 minutes, or until carrots are tender. Cool

5 minutes.

Pour half of carrot mixture into blender jar. Cover and blend at Low 5 seconds. Add remaining carrot mixture. Cover and blend at Medium about 10 seconds, or until smooth. Add sour cream. Cover and blend at Low about 5 seconds, or until combined.

Return to saucepan; simmer until thoroughly heated. Garnish with cashews, if desired.

BAR BLENDER

Prepare, cook, and cool as directed for Chef’s Blender. Pour half of carrot mixture into blender jar. Cover and blend at Pulse 2 times, 3 seconds each time. Add remaining carrot mixture. Cover and blend at On for 5 to 8 seconds, or until smooth. Add sour cream. Cover and blend at Pulse 2 times, about 3 seconds each time, or until combined. Continue with Chef’s Blender directions.

Yield: 5 servings (1 cup [250 ml] per serving).

Per Serving: About 190 cal, 3 g pro, 19 g carb, 13 g total fat, 6 g sat fat, 25 mg chol, 790 mg sod.

62