Curried Carrot Soup

Ingredients

• 4 (14 1/2 ounce) cans chicken broth or vegetable broth (use vegetable broth for vegetarian or vegan version)
• 2 lbs carrots, cleaned and cut into 2 inch lengths
• 1 large onion, chopped
• 1 tablespoon butter (or oil for vegans)
• 2 1/2 tablespoons curry powder
• 1/2 teaspoon turmeric
• 1/4 teaspoon ground ginger
• 1/8 teaspoon cayenne pepper
• 3/4 cup cream (skip for vegans) (optional)
• salt and pepper

Directions

1. 1

   Saute in a large pot, the onion with the butter until translucent. Add the broth and carrots and bring to a boil.

2. 2

   Add all the spices and continue to boil until the carrots are cooked through.

3. 3

   In a food processor or blender, puree the soup until the texture is smooth. You will need to do this in batches so that it doesn't over flow.

4. 4

   Return to the pot and stir, adjusting the salt and pepper if needed. Mix in the cream for a creamy and indulgent version. Serve hot.