- 6 large carrots
- 5 c. vegetable stock (without MSG)
- 1 large onion, chopped
- 1 t. nutmeg
- 1-6 t. minced ginger (to taste)
- 1 T. curry powder (optional)
- 1 t. parsley
Place carrots, stock, onion and spices in large pot. Bring to boil, reduce heat, cover and simmer 20-30 minutes until carrots are tender. In batches, place soup in blender to puree. Serve hot.