1 lb. carrots, scraped and cut into pieces
1 med. potato, peeled and cut into pieces
1 med. onion, peeled and cut into pieces
4 c. water
1 tsp. salt
2 inch cinnamon stick
2 tbsp. butter
1 clove garlic, minced
1 tsp. curry powder or more to taste
3/4 c. orange juice
2 tbsp. chopped cilantro or mint

Put the carrots, potato, onions, water, salt and cinnamon stick into a sauce pan; bring to a boil then simmer for 25 minutes. Meanwhile, heat the butter in a small pan; gently cook the garlic and ginger in it for 3 minutes, then add the curry powder and stir over the heat for another minute. Mix the curry mixture and carrot mixture together and add the orange juice. Puree in a blender in two batches, or sieve. Correct the seasoning and thin with extra orange juice or water if you like. Chill the soup. Garnish with chopped cilantro or mint.