Serves: 4 Preparation: 20 minutes

2 pkg. carrots
1 c. chicken stock
1 tbsp. curry
1 tbsp. oregano, chopped fresh
1 tbsp. coriander, chopped fresh
1 c. cream

Cook carrots and pour off 1/2 of the water. In a blender, put remaining ingredients. Chill and serve.

Washington, D.C. Representative (Maryland)