4 c. stock or chicken broth
1/2 lb. carrots, peeled and cut into 1/4 inch thick slices
2/3 c. chopped onion
2 tsp. fresh ginger, minced
2 tsp. curry powder
1 clove garlic, minced
1/2 c. low-fat milk
1 tbsp. unsalted butter
White pepper to taste
1 tbsp. chopped fresh mint for garnish (optional)

Combine stock, carrots, onion, ginger, curry and garlic in a medium size pot. Cover and simmer over low heat for 20 minutes or until the carrots are tender. Puree the mixture in batches in a blender or processor until smooth. Return to the pot and stir in the milk and butter. Using just 1 tablespoon butter finishes off the soup so that it seems much richer than it actually is. Heat to a boil, garnish with mint and serve. Serves 4.