Quick, easy, and light. You can garnish with golden raisins or a dollop of sour cream."

Ingredients

1	tbs STIR FRY oil (or olive oil)
1	onion, chopped
2	tablespoon curry powder
1 3/5	lb carrots, chopped
2	cups vegetable broth
1	cups water, or as needed
2	cloves GARLIC
1	tsp coriander seed, ground
1	tsp ground cumin
1	hot pepper
1	salt
1	black pepper

Directions

1. Heat oil in a large pot over medium heat.
   
   
2. Saute onion until tender and translucent.
   
   
3. Stir in the spices. Add the chopped carrots, and stir until the carrots are coated.
   
   
4. Pour in the vegetable broth, and simmer until the carrots are soft, about 20 minutes.
   
   
5. Transfer the carrots and broth to a blender,
   
   
6. and puree until smooth.
   
   
7. Pour back into the pot, and thin with water to your preferred consistency.
   
   

Categories

Vegetables, Appetizers, Brunch, First Course, Snacks, Boil, Vegetarian, Kosher, Sugar-Free

Nutritional Analysis

Nutrition Grade 96% confidence

Good points No cholesterol High in dietary fiber High in potassium Very high in vitamin A High in vitamin C

Bad points Very high in sodium High in sugar