Curried Broccoli-Carrot Soup A nice healthy soup that is bursting with flavor thanks to the wonderful flavors of curry. 3/4-1 lb. carrots, peeled and chopped 1 qt. water 3 stems broccoli (about 3/4 lb.) 1 1/2 tsp. CHICKEN or VEGETABLE SOUP BASE 1 tsp. vegetable oil 1 tsp. WHOLE MUSTARD SEED 1/2 large sweet onion, finely sliced 2 cloves garlic, minced (or 1/2 tsp. PENZEYS MINCED GARLIC) 1/2 tsp. TURMERIC 1 1/2 tsp. SWEET CURRY POWDER (or use a mix of SWEET and HOT CURRY) 1/2-1 tsp. salt 1/2 tsp. PENZEYS PEPPER 1 13.5-oz. can coconut milk (Bernadette likes regular)

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