Ingredients:

Nutrition facts, per serving: calories, 121; dietary fiber, 4.3g; protein, 4.5g; carbohydrates, 18.5g

4 cups raw carrots
1 cup reduced fat milk
1 Tbs. extra-virgin olive oil
1 tsp. garlic
1 tsp. onion salt
1 Tbs. ginger root
1 tsp. coriander seed spices
1 tsp. cumin seed
1 tsp. curry powder
4 cups soup (chicken broth cubes)

Directions:

1. In a large saucepan, heat the oil over medium heat.
   
2. Cook the garlic, onion, ginger, coriander, cumin, curry powder and salt and pepper, stirring occasionally (5 minutes, or until the onion is softened).
   
3. Stir in carrots and pour in the stock, bringing to a boil
   
4. Reduce heat, cover and simmer for 30 minutes, or until carrots are very soft.
   
5. In batches, puree the mixture in blender or food processor.
   
6. Return to saucepan and whisk in milk, reheating until just hot.
   
7. Stir in salt and pepper to taste.

Note: You can cover and refrigerate the soup for up to 3 days, or freeze for up to a month.