Curried Carrot Soup Heidi Dahlin	Back to Index
	4 T olive oil 2 lg onions, chopped 4 cloves garlic, minced 1 T flour 6 C vegetable broth (or three cans Swanson's Veggie Broth) 1T curry (or more to taste) 8 large carrots, peeled and sliced 2 C plain yogurt 1/2 tsp red pepper flakes (or as hot as you care to go) chopped peanuts Cook onions and garlic in oil until limp. Add curry and flour, cook for 30 seconds. Add broth and carrots and cook until tender (about 30 minutes). Put ingredients in food processor or blender and puree with 1 1/2 C yogurt. Add pepper (and salt if you want) to taste. Serve with a spoonful of yogurt and top with peanuts. Serves 6 All recipes have been collected, created or modified by friends, relatives or members of the Koiv family and are intended for private noncommercial use. If you have questions or comments, please email Heidi (Koiv) Dahlin at hmdahlin@attbi.com