Carrot Soup

(serves 3)
3-4 Cup chopped carrots or 3 -4 big carrots
1 sweet potato (optional, cut down 1 cup of carrots)
1 large onion
1 teaspoon finely chopped garlic
1 teaspoon curry powder
3 cups vegetable stock or water
1 tablespoon cornflour or arrowroot
salt and pepper to taste
some fresh herbs
olive oil

Chop onions and add with garlic and curry powder to hot oil. Cook gently stirring occasionally for about 5 mins. Process carrots in food processer with metal chopping blade. Add with stock to pot, cover and simmer for 10 minutes. Mix arrowroot to a paste with 1/4 cup water and stir into the carrot mixture. Puree or blend & serve topped with parsley, basil pesto or ground nuts.