AJs Organic Curry Carrot Soup

Well here we go, 2010! Many people at this time of the year think about healthy eating, changing their lifestyle to include more exercise and overall healthier way of life. I strive to add this into my life everyday.
Right now is a great time to make those soups that we all crave when it's damp and dreary out. One of my favourites is a curry carrot. Super easy to make and freezes well.
Here it is! Enjoy...

2 cloves of garlic
2 med. size onions
1 2lb bag of organic carrots
1/2 cup organic veggie broth
1 can of organic pineapple chuncks with broth
1-1 1/2 tbsp of your favourite curry paste (green, red, thai, indian...)
a dash of salt and pepper to taste
fresh cilantro and sour cream or plain yogurt for garnish

1. In a large pot with a lid, saute garlic and onions until softened and aroma begins to escape

2. Chop all of the carrots into 1 cm circles and add to onions and garlic. Add veggie broth and cover with the lid for 5 minutes.

3. Add the can of pineapple with its juice, curry paste and salt and pepper. Stir until curry paste is distributed evenly and cook until carrots are softened completely.

4. Using a hand blender or a conventional blender, puree the soup until there are no lumps remaining.

5. Garnish with a dollop of sour cream or plain yogurt and sprinkle with chopped cilantro.

Great on a chilly winter afternoon!