Bobbi's Cream of Carrot Soup

Bobbi loves this recipe because it is nice and light!  (notice no potatoes or heavy cream) She relies on the herbs and spices to make it flavorful..... plus a little "tweaking".   :)

Ingredients:
8 cups cooked sliced carrots
2 cups evaporated skim milk
1/2 cup parsley
1 teaspoon curry powder
2 cups mixed vegetable juice
2 cups water
1/2 cup freshly squeezed lemon juice
Dash of salt & pepper


Preparation:
In a food processor, combine carrots, milk, parsley, curry powder, salt & pepper – process until pureed.  Transfer mixture to a large saucepan.
Add mixed vegetable juice plus 2 cups of water and lemon juice.  Cook over medium heat stirring frequently until soup is thoroughly heated.  Garnish with sour cream and parsley sprig if desired.

*I don’t always stick to the exact recipe – I tweak it here and there...

Makes 8 servings