Curried Carrot Soup

I'm checking in to drop off a quick and easy recipe that utilizes the curry powder I made last week, which results in a rich and delicious soup.  I make it all the time--but prime carrot season is typically summer and fall.  My only addition to the wonderful recipe from Martha Stewart and Co. is a dash of  extra curry powder, and halving both the broth and the water amounts.  It results in a richer, thicker soup, which is how I prefer it, but by all means, experiment with the liquids and fight what works for you.  Pair the soup with a grilled cheese, and you have yourself a simple dinner.  The leftovers also make for an easy to reheat lunch--especially on these frigid February days.

Curried Carrot Soup--Care of Martha Stewart

Boun Appetito!