Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: saute onion, thyme and bay leaf in oil in a large saucepan until tender but not browned. stir in carrots and curry powder. add chicken or vegetable broth and bring to a boil. lower heat and simmer for about 15 minutes until the carrots are soft. add cream cheese in pieces and stir until melted. do not boil. remove bay leaf. place soup in a blender in small batches and process. return to pot and reheat slightly. add salt and pepper or cayenne to taste. sprinkle with parsley before serving. if i have it on hand i usually add a heaping tablespoon of yogurt and sometimes even some fresh lemon juice. for vegetarian use the vegetable broth.

Target 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 -----