1 tbsp. olive oil
1 sm. onion, finely chopped
3 med. carrots, sliced (1/2 lb.)
1/4 c. water
1/4 c. orange juice
1 tbsp. grated orange rind
1/8 tsp. salt
1/2 tsp. pepper
1/8 tsp. curry powder
2 tbsp. mayonnaise
1 tsp. (wet) mustard

Heat oil in 8 inch skillet; add onion and cook until tender, about 7 minutes. Stir in carrots, orange juice, rind, salt, pepper, curry and water. Cover and let simmer until carrots are tender (about 8 minutes). Uncover and stir; cook about 5 more minutes. Cool slightly. Mix in food processor or blender until smooth. Add mayonnaise and mustard. Refrigerate several hours or overnight.