Carrot Soup - cooking recipe

Ingredients

3 lb. carrots, peeled and sliced
1 tsp. curry power
1 bunch parsley, chopped
2 Tbsp. oil
1 qt. chicken stock or broth
1 large onion, chopped
salt and pepper to taste
1 tsp. flour

Preparation

In a 3 to 4-quart pan, combine oil and onion.
Stir over medium heat until onion is limp.
Add curry powder and flour; stir about 30 seconds.
Add broth and carrots.
Cover and simmer until carrots are tender when pierced, 15 to 20 minutes.
Add parsley.
In a blender or food processor, whirl about half of mixture at a time. Add salt and pepper to taste.
Soup can be served hot or cold.