2 3/4 c. chicken broth
1 lb. carrots, peeled and sliced
1 med. onion, cut into 8 wedges
1 1/2 tsp. curry powder
1/2 tsp. dried thyme
1/2 tsp. freshly grated nutmeg
1 clove garlic, minced
1 bay leaf
1 c. milk
3 oz. cream cheese, softened
1 tsp. orange peel, grated
Salt to taste
Toasted sliced almonds
Fresh parsley, minced

Combine first 8 ingredients in a large saucepan over medium heat. Cover and simmer until vegetables are tender, about 15 minutes. Discard bay leaf. Puree soup in a blender. Return soup to saucepan; stir in milk. Warm gently over low heat until heated through. Add cream cheese and stir until melted. Blend in orange peel. Season with salt. Ladle into bowls. Garnish with nuts and parsley. Serve. Serves 4.