Creamy Carrot With Curry Soup From AllRecipes.com

We had a crapload of carrots and needed a good way to use them. Since we like squash soups with curry, I thought this would be a good choice. I used a bit more half and half than the recipe called for and substituted toasted almond slivers for the pistachios. The almonds added a rich nuttyness to the flavor and a crunch that was very nice. Since Sean doesn't like cooked carrots, but liked this soup, this recipe is probably a keeper.

This recipe could easily substitute vegetable broth for chicken broth if you wanted it to be vegetarian.