Fragrant Carrot Soup with Indian Spices

from Divine Kosher Cuisine by Risé Routenberg and Barbara Wasser
Pareve
Yield: 12 servings

1/2 cup olive oil
2 large onions, chopped
2 tablespoons brown sugar, firmly packed
1 teaspoon ground coriander
2 tablespoons curry powder
1/2 teaspoon ground cardamom
1/8 teaspoon ground nutmeg
2 pounds carrots, peeled and chopped
4 medium potatoes, peeled and chopped
3 quarts vegetable broth
Salt and pepper to taste
Cilantro, mint leaves or nondairy sour cream for garnish

1. Heat oil in soup pot and sauté onions until soft but not browned. Add sugar and spices and cook 1 minute.
2. Add carrots, potatoes and broth and bring to boil. Reduce heat and
   simmer 30 minutes or until vegetables are soft. Add salt and pepper.
   Cool and puree.
3. Serve soup hot or at room temperature and garnish.

Hint: For a lower fat version, reduce oil to 1/3 cup.