Ingredients
1 tbsp. olive oil
1 large shallot, minced
1-1/2 lbs. carrots, coarsely chopped
1 tsp. curry powder
6 cups chicken broth
2 tbsp. fresh orange juice
salt
freshly ground black pepper

Directions
In a large pot over medium heat, warm 1 tablespoon of olive oil. When hot, add the shallots and saute until translucent, about 2 minutes. Add the chopped carrots, curry powder and chicken broth. Increase the heat to medium-high and bring the mixture to a boil. Reduce the heat to low then cover and cook until the carrots are tender, about 20 minutes.

Remove from heat and add the orange juice. Using a food processor, process the soup to a smooth puree. Season to taste with salt and pepper.

Serve the soup warm in bowls, drizzled with olive oil and sprinkled with pepper. Makes 4 servings.