Carrots

Carrot Yogurt Soup

2 tablespoons cooking oil
1 large leek (white and light green parts), chopped
1 garlic clove, chopped
1 teaspoon each: curry powder, flour
3 cups chicken or vegetable stock
3 large or 6 medium carrots, sliced
1 cup plain yogurt
pinch of cayenne pepper or to taste
1/3 cup chopped, toasted, salted peanuts

Heat oil in 3 quart pan over medium heat. When oil is hot, add onion, then garlic, stirring, until onion is soft, about 10 minutes. Add curry powder and flour; continue to cook, stirring, for about 30 seconds. Add broth and carrots. Cover and simmer until carrots are tender when pierced, 15 to 20 minutes. Process with 3/4 cup of the yogurt until pureed. Season to taste with salt, black pepper and cayenne. Serve at room temperature or hot. Garnish with peanuts and yogurt.

Serves 4.

Adapted from www.mariquita.com.

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