Chop onion, carrots, and celery. In a medium size pot, saute garlic and onion in oil for 1 minute. Add carrots, celery, water, and cook until veggies are tender. Add curry powder. Transfer soup to a blender, and liquidfy. Transfer soup back to pot and heat for 1 minute. Salt and pepper to taste. Garnish with cilantro or parsley. Variation: Add an extra spoon of curry powder to give an Indian flair.

2 tablespoon oil
3 garlic cloves
1/2 onion
1 teaspoon curry powder
2 large carrots
2 celery stalks
3 cups water
salt & pepper
cilantro or parsley