Instructions

1. In a large soup pot, heat oil over medium heat.

2. Add carrots and onion and continue to cook for about 6-8 minutes. Add garlic and curry powder and cook for another minute.

3. Next, add broth and 1/2 tsp salt and simmer over low heat. Cover and let simmer for about 15 minutes.

4. Add carrot juice and mix well. Puree the soup in a blender, working in batches. Return the soup to the pan and season with salt and pepper. Serve.
   Note: for a richer texture, some cream can be mixed in.