CARROT SOUP

I make this soup often. It is pleasing to all senses. It is delicious, its color is vivid, it smells great and it warms you all over. My husband rates this soup a ten.

2 tablespoons olive oil

1 jumbo onion chopped

4 teaspoons curry powder

1 tablespoon peeled grated fresh ginger

3 bags of carrots (16 oz. each) cut up

2 cans of chicken broth

1 1/2 teaspoon salt

1 cup of light cream

Sautee onions in oil in a large pot. Add curry powder and ginger, stir. Add carrots, chicken broth and and 2 cups water. Heat to boiling. Reduce heat and simmer 30-40 minutes or until carrots are tender. Cool slightly. In blender blend soup in batches and return it to large pot. Add 4 cups of water and light cream. Over medium heat, heat soup until hot stirring frequently.