2 pounds carrots, peeled and cut into 2-inch chunks
2-3 cups vegetable stock
Yogurt for garnish
Toasted cumin for garnish
Heat oil in soup pot, add onion and cook until softened. Add curry powder, stirring frequently, until aroma is released 15 seconds. Add carrots, saute for 20 seconds and add stock. Cook until softened, and puree. You may need more liquid to thin to desired consistency. Top with yogurt and cumin.