Curried Carrot and Ginger Soup

I'm not too fond of cooked carrots however I needed to use up ~2 1/2 lbs of carrots. I didn't have enough carrots to juice for this recipe so I decided to modify a soup recipe from the Oprah web site:

Curried Carrot and Ginger Soup 
1 tablespoon olive oil
1 onion, chopped
1 stalk celery, chopped
4 cloves garlic, chopped
2 1/2 pounds carrots, scrubbed but unpeeled, cut into 1/2-inch thick rounds
1 tablespoon curry powder
1 tablespoon grated ginger root
5 cups vegetable broth
Salt and freshly ground pepper, to taste


Preparation:
Heat up the oil and add onion, celery and galic. Cook until softened. Add carrots, curry powder and ginger.
Mix well and cook for another minute or two.
Pour in broth and cook uncovered until the carrots are soft (approximately 30 minutes).
Puree the soup in a food processor or use an immersible hand blender.

You can serve the soup like this or add 1 cup plain nonfat yogurt or light coconut milk into the entire batch. I choose to stir in 2 tablespoons of non-fat sour cream into each serving.

Serves 6

Nutritional Breakdown Per Serving
 228 Calories
 6g Fat (22.4% calories from fat)
 7g Protein
 39g Carbohydrate
 8g Dietary Fiber
 2mg Cholesterol
 1410mg Sodium