(serving size: 1 cup)
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
4 cups raw carrots
In a large saucepan heat the oil over medium heat. Cook the garlic, onion, cumin coriander, cumin, curry powder, ginger stirring occasionally until onion is softened.
Stir in carrots and pour in the stock. Bring to a boil. Reduce heat, cover and simmer for 30 minutes or until carrots are very soft.
Puree in blender or food processor or with an emulsion blender. Return to saucepan and whisk in milk. Reheat until just hot. Add salt and pepper to taste.
Adapted from FineLiving.com