Curried Carrot Soup

• 1 onion (chopped)
• 1 clove garlic (minced)
• 2 stalks celery (chopped, optional)

In large soup pot saute in 2 tablespoons olive oil until soft.

• 2 pounds / 1 kg carrots or sweet potatoes (chopped)
• 6 cups / 1.5 L vegetable broth
• 2 teaspoons curry powder

Add and bring to a boil.  Simmer until carrots are tender, about 20 minutes.  Remove from heat, cool slightly and puree.

• 1 teaspoon lemon juice or 1 cup / 250 ml apple cider
• Salt and pepper to taste

Add and still well.  Serve with a dallop of yoghurt.