CURRIED CARROT SOUP
1 lbs. baby carrots; boiled and juice
reserved, 1 onion; chopped,
1 tablespoon. olive oil, 1 ts. garlic;
minced. ½ ts. curry powder. ⅛ ts.
nutmeg. ⅛ ts. salt. ¼ ts. pepper.
½ cup water from the carrots. ½
Heat the oil in a pot; add the onions
and simmer for 2 minutes. Add the
garlic, curry, nutmeg, salt, and
pepper; simmer for 1 minute and
transfer to ablender.
Strain the carrots and add them to the
onions; puree until smooth. Add the
carrot water and milk and continue to
puree until the mixture is smooth and
lumpfree. Transfer to a pot and bring
to a boil.
NOTE: Garnish with raw carrots and
added by Tammy Amina