Curried Carrot Soup

2 Tbsp. cooking liquid (water, broth, etc.)
1 onion, chopped
1 Tbsp. curry powder
2 lbs. carrots, chopped
4 cups low sodium vegetable broth
2 cups water, or as needed
Fresh parsley or chopped green onions, for garnish

Heat cooking liquid in a large pot over medium heat. Saute
onion until tender and translucent. Stir in the curry powder.
Add the chopped carrots, and stir until the carrots are coated.
Pour in the vegetable broth, and simmer until the carrots are
soft, about 20 minutes.

Transfer the carrots and broth to a blender, and puree until
smooth. Pour back into the pot, and thin with water to your
preferred consistency.

Garnish bowls with fresh parsley or chopped green onions.

Makes 6 servings.

NOTE: Additional seasonings to add garlic, cumin and garam