Curried Carrot Soup

A mom at a mothers group asked for this recipe, it's really good!

8 medium-size carrots, cut in thirds

1 medium-size onion, finely chopped

2 large garlic cloves, finely chopped

3 cups Chicken Stock (I used vegetable)

2/3 cup non-fat milk powder (think I used soy powder once)

About 1 teaspoon curry poder, or to taste

1 teaspoon low-sodium soy sauce

1 carrot, sliced for garnish, or low-fat yogurt

Method

1. Steam carots in a medium-size saucepan until tender.

2. Saute onion and garlic in a non-stick pan in 1 tablespoon of the stock until soft.

3. Plance steamed carrots and 2 cups of the stock in a blender and puree.

4. Add milk powder, curry powder, soy sauce, and remaining stock to blender. Puree until creamy.

5. Add onion and garlic mixture to blender; process 30 seconds, until purreed.

6. Return to saucepan to heat before serving.

7. Spoon into 8 bowls; garnish with carrot slices or a dollop of yogurt.

Makes about 8 (3/4 cup) servings.

Variations

Add diced tofu in Step 6.

Sprinkle with fresh parsley.