"Cream" of Carrot and Curry Soup

Fall is in the air, and with the cooler weather, soup is on my mind.  Creamy, comforting AND healthy (because it's pureed to achieve a "creamy" texture; no cream is added), this carrot soup warms your palate.

Ingredients:

• 1 small onion, chopped
• 1 rib of celery, chopped
• 1 inch chunk of ginger, chopped
• 4 large carrots, sliced
• 1-2 tsp curry powder, depending on how spicy your curry powder is
• 1 tsp honey
• 1/2 lemon, juiced
• salt to taste

Preparation:

Saute onions, celery and ginger in a splash of olive oil and a pinch of salt until soft.  Add curry power and saute until the curry powder is fragrant.  Add carrots, enough water to cover vegetables and simmer until carrots are soft.  Add honey, to taste and adjust seasoning.  Finish with lemon juice.

Puree with an immersion blender, or blend in small batches in a blender, until smooth.  Strain the soup, adjust seasoning and serve with a dollop of yogurt and drizzle of olive oil.