CURRIED CARROT SOUP
1 lbs. baby carrots; boiled and juice
reserved, 1 onion; chopped,
1 tablespoon. olive oil, 1 ts. garlic;
minced. 1⁄2 ts. curry powder. 1⁄8 ts.
nutmeg. 1⁄8 ts. salt. 1⁄4 ts. pepper.
1⁄2 cup water from the carrots. 1⁄2
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