Baby Carrot Soup With Cilantro And Curry

Another fabulous find from our local grocery, thrifty foods.

Heat the oil in a pot over medium heat.

Add carrots and onion , and cook until slightly softened , about 5 minutes.

Mix in curry paste and flour.

While stirring , slowly pour in stock.

Bring to a boil , and then adjust heat so the soup gently simmers.

Cook until carrots are tender , about 20 minutes.

Working in batches , puree mixture in a blender or food processor.

Return soup to pot and bring back to a simmer.

Stir in the cilantro.

Season with salt and pepper.

Pour soup into bowls.

If desired , set a spoonful of yogurt in the centre of each bowl.

vegetable oil, baby carrots, onion, curry paste, flour, vegetable stock, fresh cilantro, salt and pepper, low-fat yogurt