CURRIED CARROT SOUP

THIS IS SPICY AND DELICIOUS!

Ingredients:

2 bunches of carrots ( take off the greens and wash - no peeling )

1 16 oz container of Vegetable broth/stock ( I use organic ) empty into large sauce or soup pan

1 Jalapeno ( take off the stem only ) ( Jalapenos are hot because of the seeds. If you desire a less hot soup then make a slit in the jalapeno and take out the seeds prior to cooking it.)

1 medium to large white potato washed and quartered ( do not peel )

1/2 medium white onion - peeled

3 cloves garlic

3 tablespoons curry powder

1 tsp cumin

1 tsp sea salt

Put all of these ingredients into the stock and bring to boil. Then, turn down the flame to simmer and cook until the potato and carrots are soft. Turn off flame and set aside to cool.

When cool, use any type of machine you have to liquify the ingredients. The consistency should be thick rather then thin. Put back into the sauce pan.

SHOULD BE SERVED WHILE HOT.

OPTIONS: Any one or all (1) Drain a can of garbanzo beans and put into the blended soup - gives it texture and some protein. (2) Serve with a leaf of Basil. (3) Serve with some Feta Cheese or a blander greek cheese type curd - this cuts the spicy heat.

ENJOY