From Simply in Season
1 onion, chopped
1 clove garlic, minced
2 stalks celery, chopped
2 lb. Carrots sweet potatoes, winter squash, or some combination
6 c. vegetable broth
2 tsp curry powder
1 tsp. Lemon juice or 1 c. apple cider
salt and pepper to taste
1. In a large soup pot saute the onion, garlic, and celery in olive oil until soft
2. Add carrots/sweet potato, broth, an curry powder and bring to a boil. Simmer until carrots are tender, about 20 minutes. Remove from heat, cool slightly, and puree.
3. Add lemon juice and salt/pepper and stir well.
4. Serve with a dollop of yogurt or a sprinkle of celery or cilantro leaves.