Instructions: In a heavy stock pot, saute onion and ginger in oil until just soft. Add curry powder, stir and add stock and carrots. Bring to a boil and simmer until carrots are very tender, about 15 minutes.

Transfer half the carrots to a blender with a large slotted spoon and add about 1 cup of broth. Puree, adding more broth if needed to process carrots. Let blender run until soup is smooth and creamy. Transfer puree to another pot and repeat with remaining carrots. Add more stock to the pureed soup if needed. Add salt and pepper to taste.

To make roasted pepper puree: Roast 1 large, bright red bell pepper, skin and seed. Or use pre-roasted peppers, which can be found in upscale grocery stores.

Puree pepper until smooth in blender and strain through a fine sieve. Transfer puree to a plastic squeeze bottle (or just use a small spoon) and make squiggles or other designs on the soup.

Note: Instead of the red pepper puree, you can use thinned sour cream or toasted almonds for a garnish.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.