Recipe: Carrot Ginger Soup with Curry

I've been raving about some of my favorite soups on Facebook, so thought I'd post a few recipes here and there. This one is a standby that I just love, and note that I like to put double the spices in, but you can go with the minimum if you don't want it too mouth-burny:

Saute the following until the onions are soft:
- 2 tablespoons oil
- 1-2 medium onions
- 2-4 cloves garlic (I usually put in more than this but I love garlic)
- 2-3 tablespoons minced ginger (again, I usually go 3-5)
- 1-2 teaspoons coriander, ground
- 1 tsp ground cumin
- 1/2 - 1 tsp curry powder
- salt and pepper

Add:
- 5 lb bag of carrots, sliced (you can go more or less, and add celery if you want)
- 4-5 cups chicken / beef / vegetable stock

Cook until the carrots are soft, then blend in batches, adding 1/2 - 1 cup of milk per blended batch. Mix it together and store; garnish with chopped fresh cilantro if you like.

This makes 16 cups of soup, so you can cut the recipe down if you want. I like to freeze little 1-2 cup servings, so make a big batch once in a while.

Nutrition per 1 cup of soup:
Calories: 117
Total fat: 4.2g
Saturated fat: 1g
Cholesterol: 3.69mg
Sodium: 580.9mg
Total carbs: 17.8g
Dietary fiber: 4.15g
Sugars: 9.6g
Protein: 3.4g
Potassium: 551.6mg
Calcium: 108.6g