INGREDIENTS
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2 pounds of carrots- peeled and chopped
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1 Tbsp. extra virgin olive oil
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1 onion - peeled and chopped
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4 garlic cloves - chopped
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1/8 tsp. ground cayenne red pepper
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1 tsp. sea salt
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1+1/2 tsp. curry powder
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3 cups of low-sodium chicken stock
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2 cups of water
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low fat sour cream or Greek yogurt
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1 Tbsp. fresh parsley - chopped