Curried Carrot Soup

Servings: 4 | Serving size: about 2 cups

Cooking Time: 90 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe makes great leftovers.

Serve with Napa Cabbage Salad or Healthy Caesar Salad or Iceberg Wedge Salad with Blue Cheese Dressing or Zucchini Salad or Mushroom Salad or Tomato and Endive Salad

Place a large skillet in the oven and preheat to 400°F.

Place 1 teaspoon of the olive oil in the skillet and add the carrots. Roast, tossing about every 5 minutes, for at least 30 minutes until tender.

While the carrots are roasting, place the remaining teaspoon of olive oil in a large sauce pan over medium high heat.

Add the onion and cook, stirring frequently, for about 3 minutes.

Add the carrots and celery and cook, stirring frequently, for another 3 minutes.

Add the cumin and curry powder and cook for about one minute.

Add the vegetable stock, chick peas, red pepper flakes, salt, and pepper. Stir thoroughly.

Reduce the heat to medium-low and simmer for about 30 minutes, until the chick peas are tender. Stir occasionally.

Remove from the heat. Add the roasted carrots, stir, and let cool for about 10 minutes.

Use a blender or stick blender, puree until smooth.

Serve.