1 lbs. baby carrots; boiled and juice reserved, 1 onion; chopped,
1 Tbsp. olive oil, 1 ts. garlic; minced. 1/2 ts. curry powder. 1/8 ts. nutmeg. 1/8 ts. salt. 1/4 ts. pepper. 1/2 cup water from the carrots. 1/2 cup milk

Heat the oil in a pot; add the onions and simmer for 2 minutes. Add the garlic, curry, nutmeg, salt, and pepper; simmer for 1 minute and transfer to ablender.
Strain the carrots and add them to the onions; puree until smooth. Add the carrot water and milk and continue to puree until the mixture is smooth and lumpfree. Transfer to a pot and bring to a boil.
NOTE: Garnish with raw carrots and green onions

added by Tammy Amina