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.

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