Yummy and Nutritious Carrot Soup

This is my first soup recipe. So, go easy on me....

Ingredients:

1 cup baby carrots or chopped regular carrots
1 ripe tomato-chopped
5 cloves
1/2 inch cinnamon
1 clove of garlic
2 tbs wheat flour (to keep it gluten free use coconut milk instead)
1/2 tbs butter
2 tbs cream (optional)
Salt to taste
1/2 tsp Sugar (optional)
1 tsp Curry powder
1/2 cup Milk

Method:

1. Wash and put the carrots, tomato, cloves and cinnamon in a pan. Add enough water to cover all the ingredients and cook until carrots are tender (can be easily mashed).
2. Once cooked, remove the cloves and cinnamon out and use a hand-blender to pure'e the mixture. Spices should not be blended with the mixture as they will give out a very strong aroma.
3. Sieve the mixture to get a more consistent liquid. Add salt to taste, sugar and curry powder. Bring to boil.
4. In a separate pan melt the butter and add the flour. Fry the flour till golden (3-4 minutes). Once done add it to the carrot mixure. If you have trouble mixing it just use the hand blender again.
5. Add the cream and use milk to obtain desired consistency.
6. Bring to boil and garnish it with ground pepper, chopped cilantro or oregano. Serve sizzling hot!
   
   Let me know how you liked it.