1/4 c. butter
2 cloves minced garlic
2 lg. onions, sliced
1 tsp. ground coriander
3/4 tsp. curry powder
7 chicken bouillon cubes
1/4 tsp. ground ginger
1/8 tsp. ground allspice
3 tbsp. flour
2 c. water
1 1/2 lb. carrots, peeled and sliced
5 c. milk

In a 5 quart kettle, melt butter, add garlic, onions, coriander, curry, ginger, and allspice. Cook, stirring until onions are limp. Stir in flour, add water, carrots, and bouillon. Cover and simmer until carrots are tender, 10-15 minutes. Puree carrot mixture in blender or food processor, return to heat and add milk and heat until hot (don't boil).

Serve with condiments of sunflower seeds and plain yogurt. Makes 8-10 appetizer servings or 6 entree servings. Looks nice with a little chopped fresh parsley on top.