You can adjust the amount of spice depending on the curry and there is a double dose of carrot flavor in this yummy soup.
In a large soup pot, heat oil over medium heat.
Add carrots and onion and continue to cook for about 6-8 minutes. Add garlic and curry powder and cook for another minute.
Next, add broth and 1/2 tsp salt and simmer over low heat. Cover and let simmer for about 15 minutes.
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.