Ingredients: 3-4 cups water 4 carrots, peeled and cut into circles 1 potatoes, peeled and cut into cubes 3 scallions, coarsley chopped 1 stalk celery, finely chopped 2 cloves garlic, crushed 1/2 tsp. ground cumin 1/2 tsp. ground coriander 1/2 tsp. curry powder 1/4 tsp. cayenne pepper 1/2 cup skim milk 1 tbsp. finely chopped fresh cilantro Salt to taste Method: Place the water, carrots,scallions, potatoes, celery, and garlic in a sauce pan. Bring to a boil over high heat. Cook until the vegetables are tender. Add salt, cumin, coriander, curry powder and pepper and cook for another 5 minutes. Remove from the heat and cool slightly. Tranfer the cooked vegetables and some of the broth to a blender and puree until smooth. Return to the pan, add the skim milk, and bring to a gentle boil for 5 minutes. Ladle the hot soup into individual soup bowls and garnish with cilantro. Serve hot.