Spicy Curried Carrot Soup

(recipe from Shape magazine)

2 lbs. carrots, peeled and cut into 1-inch pieces (about 6 cups)
5 cups vegetable broth
1 dried hot chili pepper, any type (optional)
4 tsp. minced fresh ginger
3 cloves garlic, peeled
1 tsp. curry powder
1 tsp. ground cumin
1/2 tsp. freshly ground black pepper
3 Tbsp. chopped fresh cilantro

In a large saucepan, combine all ingredients except cilantro.  Bring mixture to a boil, then reduce heat to low and simmer 30 minutes, or until carrots are tender.  Transfer mixture to a food processor or blender (in batches, if needed) and puree until smooth.  Return the puree to the saucepan and reheat.  Stir in chopped cilantro.

(Super easy and pretty tasty.  May need to add more broth/water to desired thickness.  I would also add cilantro before pureeing.)