2 tbsp. butter or vegetable oil
1/4 c. chopped onions
1/2 garlic clove
2 tbsp. flour
1 c. water
1 1/4 c. sliced carrots
1 pkg. instant chicken broth
1/2 tsp. curry powder
1/2 c. skim milk
1/8 tsp. salt
Dash of white pepper

In 1 1/2 quart pan heat butter until bubbly. Add onion and garlic and saute until soft, about 2 minutes. Sprinkle with flour and stir. Add water, carrots, broth mix, curry powder and bring to boil. Reduce heat to low. Cover and cook until carrots are very soft, about 20 minutes. Remove and cool.

Pour soup into blender and process until smooth. Pour soup back into pan. Stir in milk, salt and pepper and heat. Do not boil. Serve hot. Makes 2 bowls.