Carrot Soup

Ingredients

4 cup Carrots, chopped

1 cup Onion, chopped

2 teaspoon Oil

4 cups Chicken Broth

Zest of one Lemon or 1 teaspoon Lemon Zest

2 teaspoon Curry

Salt & Black Pepper -- to taste

2 Tblspoon Sherry—to taste

Directions

Sauté Onion in Oil until clear. Stop before they turn brown. Add Carrots, Chicken Broth, Curry, Salt, and Black Pepper. Simmer for 20 minutes. Cool, blender-ize and reheat, adding Sherry.

Abstinent Measuring

1 cup = 1 vegetable

Serving Suggestions: Top with dollop of Sour Cream (I do not, but some do.) if you add this, don’t forget to count the Fat in the Sour Cream.