Curried Carrot Soup

8 cups shredded carrots

2 leeks, white and light green parts, thinly sliced

2 tbs oil

¼ tsp baking soda, heaping

1 tsp curry powder

Salt to taste

4 cups water

Cook the carrots, leeks, and baking soda over medium heat. Cover and let cook for 15 minutes until soft. Add curry and cook 30 seconds. Add water and simmer for a few moments. Using a hand blender, puree until smooth.

For CC:  I only added 3 cups of water. Use as is for a very thick soup or sauce for rice or greens. Add a cup of water, broth  or milk for a soup.