LIGHTLY CURRIED CARROT AND GINGER SOUP

2 tsp vegetable oil
2 cloves garlic, minced
1 onion, chopped
2 tbsp minced gingerroot
1 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp curry powder
1/4 tsp salt
1/4 tsp pepper
4 cups thickly sliced peeled carrots (about 1 1/2 lbs)
3 cups vegetable or chicken stock
2 cups 2% milk*
1/4 cup chopped from cilantro or parsley

In large saucepan, heat oil over medium heat; cook garlic, onion, ginger, coriander, cumin, curry, salt and pepper; stirring occasionally, for about 5 minutes or until onion is softened.

Stir in carrots. Pour in stock; bring to boil. Reduce heat and simmer, covered for 30 minutes or until carrots are very soft.

In batches, (carefully) puree mixture in blender or food processor; return to pan. Whisk in milk; reheat just until hot. Stir in salt and pepper to taste.

Ladle into bowls, sprinkle with cilantro or parsley.

*2 cups 2% milk (OR one-third each 2% milk, plain yogurt, and coconut milk)

This soup may be refrigerated for up to 3 days or frozen for up to 1 month.

Source: New Light Cooking by Anne Lindsay