Cold Carrot Soup

Yield:
3 - 4 servings

Ingredients:

  1. 2 lbs. carrots, washed and peeled
  2. 1 cup chicken broth
  3. 1 tablespoon curry
  4. 1 tablespoon ground oregano
  5. 1 tablespoon coriander
  6. 1 cup heavy cream
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.



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