Creamy Carrot Soup - cooking recipe

Ingredients

1 small onion, sliced
2 tsp. cooking oil
1 lb. carrots, peeled and cut into 1-inch chunks
1 (14 1/2 oz.) can chicken broth
1/2 c. water
1/2 tsp. curry powder, grated fresh ginger root, dried thyme, marjoram or basil, crushed
1/4 c. milk
1/4 tsp. salt
1/8 tsp. pepper
sour cream (optional)

Preparation

Cook the onion in hot oil in a medium saucepan until tender, but not brown.
Add carrots, chicken or vegetable broth, water and desired herb or spice.
Bring to a boil; reduce heat.
Simmer, covered, for 15 minutes or until carrots are tender.
Pour half of carrot mixture in a blender container.
Cover; blend until the mixture is smooth.
Repeat with remaining mixture.
Return to saucepan.
Add milk.
Cook until heated through.
Season to taste with salt and pepper.
To garnish, swirl a dollop of sour cream atop each serving of soup, if desired.