1 onion, chopped juice of 2 oranges orange zest 3 large or 5 medium carrots tsp curry powder 2/3 cup yogurt tsp lemon juice 1/4 cup chopped parsley 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 parsley leaves. Add a teaspoon or so lemon juice and adjust spices to taste: add salt, pepper, or more curry powder to your liking. (I know this seems a bit vague, but the recipe I use is a bit like that too!) Serve with crackers or sliced buttered baguette.
Adapted from A Cook’s Encyclopedia of Vegetarian Cooking by Linda Fraser
adapted from a recipe submitted by member Jana Zanetto, Feb. 2008