Ingredients:
2 tablespoons vegetable oil
1 lb baby carrots
1/2 medium onions, chopped
1 tablespoon curry paste ( hot medium or mild)
2 tablespoons flour
4 cups vegetable stock
1/4 cup chopped fresh cilantro
salt and pepper
1/4 cup low-fat yogurt (optional)
Directions:
Heat the oil in a pot over medium heat.
Add carrots and onion, and cook until slightly softened, about 5 minutes.
Mix in curry paste and flour.
While stirring, slowly pour in stock.
Bring to a boil, and then adjust heat so the soup gently simmers.
Cook until carrots are tender, about 20 minutes.
Working in batches, puree mixture in a blender or food processor.
Return soup to pot and bring back to a simmer.
Stir in the cilantro; season with salt and pepper.
Pour soup into bowls.
If desired, set a spoonful of yogurt in the centre of each bowl.
Servings: 4
Time preparation: 20 min.
Time total: 45 min.