Carrot Mulligatawny Soup (skdadl)

1 tbsp oil or clarified butter
1 large onion, chopped (oh, go ahead: add more)
1 clove garlic, minced (ditto)
2 tsp each: ground cumin, ground coriander
1 tsp turmeric
1/2 tsp cayenne (or more)
1 lb carrots, sliced
4 cups stock (beef, chicken, or veggie)
1/4 cup light cream (optional)
chopped fresh parsley or coriander

In large heavy saucepan, heat oil; saute onion and garlic until transparent. Push onion-garlic mixture to one side and add cumin, coriander, turmeric, and cayenne to other side. Increase heat slightly and stir-fry spices for 2 to 3 minutes or until fragrant.

Stir in carrots until coated with spice mixture. Pour in stock and mix well; simmer, covered, over low heat until carrots are tender, about 40 minutes. Transfer mixture to blender or food processor and puree.

Return puree to saucepan and bring to a boil. Lower heat and stir in cream: DO NOT BOIL.

Ladle into warm bowls and garnish. Serves 6.

*NB: If you are not thickening with cream at the end, you might want either to increase the number of carrots — and maybe onions — that you use or to cut back on the stock.