Carrot & Curry Soup

• 4 tbsp extra virgin olive oil
• 2 tsp cumin powder
• 2 tsp curry powder
• 2 cloves garlic
• 2 tbsp fresh ginger minced
• 1 small onion
• 1 1/2 lb carrots diced
• 2 fresh springs of cilantro
• 2 fresh basil leaves
• 1 bay leaf
• 4 cups vegetable broth salt & pepper to taste

1. In a soup pot, place oil, garlic, ginger, onions & carrots and cook until onions are translucent.
2. Add in the curry, cumin, cilantro, basil and bay leaf, cook for 2 minutes just to incorporate the spices.
3. Add the vegetable broth and heat on high and bring to a boil for 5 minutes. And then place on low heat.
4. At this point you can use your immersion blender or counter top blender to blend down the solids
5. Return to heat and cook to desired finish. Serve Cold
6. Optional add on: toss some really large shrimp in olive oil and red chili flakes and grill them to pace in the soup as a garnish

extra virgin olive oil, cumin powder, curry powder, garlic, ginger, onion, carrots, cilantro, fresh basil, bay leaf, vegetable broth salt

Taken from www.epicurious.com/recipes/member/views/carrot-curry-soup-52546431 (may not work)