Garlicky! Curried Carrot & Garlic Soup

Once I made this Curried Carrot & Garlic Soup three times in one week. I must have been addicted to it at the time. Although these days I'm not making it that often, I still make it at least once per month (it's that good!).

The key to getting the flavour right for this soup, is to use a locally grown garlic that is fresh and full of flavour. I use fresh Ontario garlic bulbs, "Music" variety in particular which is mild and sweet.

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CURRIED CARROT & GARLIC SOUP

Method of Preparation:

1) Boil carrots with water and 1/2 tsp. salt. Cook until carrots are tender. Using a hand blender, purée until smooth.

2) In a pot, gently heat olive oil and fry chopped garlic until it is fragrant. Add turmeric or ARVINDA'S CURRY POWDER. Stir for a minute on medium heat. Mix in pureed carrots. Add salt to taste. Simmer for 10-15 minutes. Mix in parsley. Serve in soup bowls.

Ingredients:
4-5 large carrots, peeled, washed and cut into small pieces
4 CUPS water
1/2 TSP. salt
3 garlic cloves, peeled and coarsely chopped
1 TBSP. olive oil
2 TSP. ARVINDA'S CURRY POWDER
1 TSP. parsley, chopped or parsley flakes
salt to taste