Carrot Curry Soup
- 5 whole carrots, sliced
- 2 cups vegetable stock
- 2 Tbsp curry powder
- 2 tsp turmeric powder
- Place carrots in a pot with the stock. Cook for 10 minutes to soften.
- Add curry and turmeric and cook for 10 more minutes.
- Puree the mixture in a blender. Return to pot and cook for 5 more minutes. Serve.