Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in 5-quart dutch oven or soup pot, melt butter. add onions, pepper and celery and sauté until vegetables start to brown. stir flour and curry powder to taste into onion mixture until smooth. gradually add milk, half-and-half, 1/2 teaspoon salt and the pepper. bring to a boil, stirring constantly until thickened; cook 5 minutes. stir in carrots. return to a boil; cook 5 minutes. taste and add more salt, if necessary. top with cilantro, if desired, and serve.

Target recipe: heat oil in a dutch oven set over medium-high heat. add carrots and onion; sauté for 10 minutes or until browned. stir in the honey, ginger, cinnamon, chili powder, nutmeg and allspice; cook for 2 minutes or until very bubbly. add the chicken broth and 2 cups water; bring to a boil. reduce heat; simmer for 20 minutes or until carrots are tender. carefully transfer hot soup to blender and purée in batches. reheat. season to taste with salt and pepper. garnish with yogurt and chives. serve with pretzel twists.