• 1 Tablespoon Olive Oil
  • 2 Onions, Diced
  • 4-6 Garlic Cloves, Minced
  • 1-2 Inches Fresh Ginger, Grated
  • 1 Teaspoon Madras Curry Powder
  • Coriander To Taste
  • 2 Pound Carrots, Sliced
  • 2 Quarts Chicken Or Vegetable Broth
  • Salt And Pepper To Taste
  • Lime Wedges For Serving


  1. Heat the oil in a large soup pot over medium-high heat.  Add the onions, garlic, ginger, curry powder and coriander and sauté until soft.  Stir in the carrots, broth, salt and pepper and bring to a boil.  Reduce the heat and simmer 30-40 minutes until the carrots are soft.  Blend in batches and return to the pot to heat through.  Serve with the lime wedges.
  2. Makes Twelve Less Than 1 Weight Watchers Points Plus Servings