Curried Carrot Soup

1 large onion diced
2 T olive oil
1 t orange zest
1 T mild yellow curry powder
2 lbs carrots, peeled and diced
1 quart vegetable stock
Salt
Freshly ground black pepper

In large saucepan, sauté onions in oil until translucent. Add orange zest, curry powder and carrots. Sauté until carrots are tender. Add stock and puree with an immersion blender. Season with salt and pepper to taste. Serves 8-10

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