Baby Carrot Soup With Cilantro And Curry

• 2 tablespoons vegetable oil
• 1 lb baby carrots
• 1/2 medium onion, chopped
• 1 tablespoon curry paste (hot medium or mild)
• 2 tablespoons flour
• 4 cups vegetable stock
• 1/4 cup chopped fresh cilantro
• salt and pepper
• 1/4 cup low-fat yogurt (optional)

1. Heat the oil in a pot over medium heat.
2. Add carrots and onion, and cook until slightly softened, about 5 minutes.
3. Mix in curry paste and flour.
4. While stirring, slowly pour in stock.
5. Bring to a boil, and then adjust heat so the soup gently simmers.
6. Cook until carrots are tender, about 20 minutes.
7. Working in batches, puree mixture in a blender or food processor.
8. Return soup to pot and bring back to a simmer.
9. Stir in the cilantro; season with salt and pepper.
10. Pour soup into bowls.
11. If desired, set a spoonful of yogurt in the centre of each bowl.

vegetable oil, baby carrots, onion, curry, flour, vegetable stock, fresh cilantro, salt, lowfat yogurt

Taken from www.food.com/recipe/baby-carrot-soup-with-cilantro-and-curry-92663 (may not work)