Curried Carrot Soup

Curried Carrot Soup

Number of Servings: 4-6

INGREDIENTS:                                                                                                                                               
1 cup chopped onion                                               
1 tsp minced, fresh garlic
2 cups peeled and diced carrots                             
1 cup peeled and diced potatoes                           
5 cups vegetable broth                                           
1 Tbsp curry powder                                               
½ cup flour
1 cup milk
2 Tbsp chopped cilantro
Salt to taste

INSTRUCTIONS:
In a large saucepan, combine the onions, carrots, potato, broth, curry powder and garlic.  Cover and bring to a boil, then reduce heat and simmer for 1 hour.

Blend in the flour.  Remove from the heat and cool slightly.  Puree the cooked mixture with a blender.  Any lumps will disappear in this step.  Return the mixture to the saucepan and add the milk, cilantro and salt.  Reheat on medium setting for about 5 minutes to serve.
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Quinoa: The Everyday Superfood 365; Patricia Green & Carolyn Hemming