1 onion, chopped
juice of 2 oranges
orange zest of 2 oranges
3 large or 5 medium carrots
tsp curry powder
2/3 cup fat free yogurt
tsp lemon juice
1/4 cup chopped basil
salt and pepper for taste
In a pan, bring to a boil one chopped onion, the juice and zest of two oranges, 3 large peeled and grated carrots and a tsp. of curry powder, then COVER & let it simmer for 10 minutes. Let it cool completely, and then blend or process it until smooth-ish. Add 2/3 cup yogurt and a handful of chopped basil leaves. Add a teaspoon or so lemon juice and adjust spices to taste: add salt, pepper, or more curry powder to your liking. Serve with crackers.
Adapted from A Cook’s Encyclopedia of Vegetarian Cooking by Linda Fraser
juice of 2 oranges
orange zest of 2 oranges
3 large or 5 medium carrots
tsp curry powder
2/3 cup fat free yogurt
tsp lemon juice
1/4 cup chopped basil
salt and pepper for taste
In a pan, bring to a boil one chopped onion, the juice and zest of two oranges, 3 large peeled and grated carrots and a tsp. of curry powder, then COVER & let it simmer for 10 minutes. Let it cool completely, and then blend or process it until smooth-ish. Add 2/3 cup yogurt and a handful of chopped basil leaves. Add a teaspoon or so lemon juice and adjust spices to taste: add salt, pepper, or more curry powder to your liking. Serve with crackers.
Adapted from A Cook’s Encyclopedia of Vegetarian Cooking by Linda Fraser
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