Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat butter over medium heat in pot. stir in carrots, leeks, ginger, garlic and curry powder. saute for about 5 minutes or until leeks soften slightly. pour in chicken stock, bring to a boil, lower heat and simmer, covered, 20 ~ 25 minutes or until vegetables are tender. puree in a blender or food processor. return to heat, add whipping cream, salt and pepper and simmer for 5 minutes. garnish with grated carrot. serves 4 to 6. the globe and mail -----

Target recipe: saute in a large pot, the onion with the butter until translucent. add the broth and carrots and bring to a boil. add all the spices and continue to boil until the carrots are cooked through. in a food processor or blender, puree the soup until the texture is smooth. you will need to do this in batches so that it doesn't over flow. return to the pot and stir, adjusting the salt and pepper if needed. mix in the cream for a creamy and indulgent version. serve hot.