• Heat the sunflower oil in a soup pot over medium heat.
  2 tablespoons sunflower oil
• Add the chopped onion and cook until it becomes soft and translucent (about 3 minutes).
  1 onion
• Stir in the curry powder, salt, and pepper.
  1 teaspoon curry powder, 2 teaspoons salt, ⅛ teaspoon ground black pepper
• Cook the spices with the onion for 1 minute, stirring constantly.
• Pour the vegetable stock and water into the pot.
  1 ½ cup vegetable stock, 2 cups water
• Add the carrot pieces to the soup.
  1 pound carrots
• Bring the soup to a boil, then lower the heat.
• Let it simmer gently for 20 minutes, or until the carrots are soft.
• Use a hand blender to puree the soup until smooth.

Serve

• Serve immediately, optionally with a garnish of your choice.
  4 tablespoons Greek yogurt