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