2 c. carrots, sliced thin
1 med. onion, sliced thin
1 tbsp. oil
1 tsp. curry powder
1 c. chicken broth
3 c. water
1/2 c. chives, chopped

In skillet add oil, carrots and onion. Cook over a moderate heat, stirring occasionally until the onions are soft. Add the curry powder and continue cooking for another minute (be careful not to brown the carrots/onion). Next add the broth and water; bring to a boil, reduce heat and simmer 15-20 minutes or until carrots are tender. Puree, let cool and divide into 4 bowls. Garnish with chives just before serving.