Ginger Carrot Soup

I made this soup this afternoon because I wanted a healthy comfort food snack. I found it in this month's issue of Woman's Day magazine

2 Tbsp olive oil
1 large onion
1 lb carrots (thinly sliced)
1 1 inch piece of ginger (thinly sliced)
2 pitas, split horizontally
1 tsp curry powder
1/4 cup sour cream (optional)

Pre-heat oven to 425
Heat one tablespoon of oil in large sauce pan over medium high heat
Add onion and season with 1/2 tsp each of salt and pepper
Stir until onions are softened, about 4 min.
add carrots, ginger, and 4 cups of water and bring to boil
reduce heat and simmer for 20 min
pour vegtable mixture into blender and puree until smooth, then pour back into saucepan

brush the cut sides of the pia with remaining Tbsp oil and sprinkle with curry powder and 1/8 tsp salt
Cut each pita into wedges and place seasoned side up on baking sheet
bake until golden brown and crisp (about 8 min)

Ladle soup into bowls and top with sour cream
season to tast with salt and pepper
serve with pita chips