Carrot Soup
Contributed by Diane S.

2 tbsp of olive oil or any oil
6 carrots sliced
1 garlic clove chopped
1 onion chopped
2 potatoes cut in cubes
6 cups of chicken broth (I use those chicken bouillons with 6 cups of water)
1 tsp of curry powder
sour cream or natural yogourt

In a big dutch oven or pot, heat oil and add the carrots, onion, and
garlic.  Cook on medium high for two minutes.  Add the potatoes.  Cover
and cook for 4 to 5 minutes on low heat.  Add chicken broth, curry and
pepper.  Bring to a boil.  Reduce heat and let it simmer covered for 25

In a blender or food processor, cream the soup until it becomes creaming.
It is then ready to be served with a tsp of sour cream or yogourt on top.
September 98 Recipes