Ingredients
2 quarts chicken broth
2 cups sliced carrots
2 garlic heads, about 30 cloves, peeled
¼ cup minced parsley
¼ cup minced cilantro
2 t. lemon pepper
2 t. minced fresh mint leaves
2 t. dried basil, crushed, or 2 T. fresh basil, minced
2 t. curry powder
1 bay leaf
Dried hot red pepper flakes to taste
Preparation
Combine all ingredients in a stockpot, bring to a boil and simmer, uncovered, for 30 minutes. Discard bay leaf. Puree in batches in a blender or food processor. Return to pot, stir well, warm if necessary, and serve or freeze in small containers
