Cook Loose

This recipe has it all...great flavor, a bit exotic, sophisticated enough for a formal dinner, yet cheap, cheap, cheap to make. And it's pretty quick.

• 2 pounds carrots, peeled and grated. You can just chop the carrots if you want, but if you use the large holes on a box grater, the carrots will cook evenly and make a smoother soup
• 4 Cups Chicken Broth
• 1/2 onion, chopped
• 1 stalk celery, chopped
• 1 clove garlic, minced
• 1 Tablespoon curry powder
• Salt and pepper to taste
• 1 Cup sour cream

Put all the ingredients except the sour cream in a saucepan and bring to a boil. Lower heat and simmer until the carrots are soft and cooked through. Use a stick blender to make the soup smooth, or ladle it into a regular blender. Just before you are going to serve the soup, add the sour cream and whisk it in completely. Ladle the soup into a bowl and garnish with a dollop of sour cream.