Curried Carrot Soup Recipe

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened.

Stir in the curry powder and cook for an additional minute.

Add the chopped carrots and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until the carrots are tender.

Using an immersion blender or regular blender, puree the soup until smooth.

Season with salt and pepper, to taste.

Serve hot, garnished with fresh cilantro.