Recipe: Spicy Carrot and Cilantro Soup (with curry) (blender or food processor)

SPICY CARROT AND CILANTRO SOUP

2 pounds (6 large) carrots
4 cups vegetable stock
1/4 cup fresh-squeezed lemon juice
1 teaspoon curry powder
1/8 teaspoon ground cayenne pepper (or to taste)
1/2 cup fresh cilantro, minced
1 cup low fat milk

Scrub the carrots and slice them into 1/2-inch rounds. Combine the stock and carrots in a large saucepan and bring to a boil over high heat. Reduce heat to medium-high, cover, and simmer until fork-tender, about 25 minutes.

Transfer to a blender or food processor in small batches and puree until smooth.

Return to the pot over medium-high heat and add the lemon juice, curry, cayenne and cilantro. Stir in the soy milk. Heat through, but do not boil. Serve immediately.

Makes 4 servings
Source: Source: The Best 125 Vegetable Dishes by Susann Geiskopf-Hadler and Mindy Toomay