1 bunch green onions, chopped
1 clove garlic, minced
2 stalks celery, chopped

In a large soup pot, saute these in 2 tbsp olive oil until soft.

1 bunch carrots, chopped
6 cups vegetable broth
2 tsp curry powder

Add and bring to a boil. Simmer until carrots are tender – about 15 minutes. Remove from heat, cool slightly and puree.

1 tsp lemon juice or 1 cup apple cider
Salt and pepper to taste

Add and stir well. Serve with a dollop of yogurt or a sprinkle of cilantro leaves.

 

Adapted from Simply in Season