Curried Carrot Soup

1/4 cup onion flakes
2 tablespoons butter
1 cup dried carrots, diced
4 cups chicken broth powder
1/4 teaspoon lemon juice
1 teaspoon curry powder
some  {salt and pepper} to taste
1/4 cup sprouts, chopped
Sauté onion in the butter until golden. Add carrots, broth, lemon juice, and curry powder. Bring to a boil, cover, and simmer 20 minutes. Add salt and pepper to taste. Put half the mixture into blender and blend until smooth. Stir blended soup back into remaining soup, add chopped sprouts and heat until hot.

Ease of Preparation: Easy

Preparation Time: 5 min

Cook Time: 30 min

Servings: 4

Recipe By: Anne Moyer

From:  The Green Thumb Cookbook
Used with permission of Rodale Press