Garlic Chicken Soup

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Dr. Ziment's Garlic Chicken Soup The spicier the soup, the better it will be at clearing your head, so be generous with the red pepper flakes -- just don't make the soup so hot you can't tolerate it.
2 quarts	chicken broth
2 cups	sliced carrots
2	garlic heads, peeled
about 30	cloves, peeled
1/4 cup	minced parsley
1/4 cup	minced cilantro
2 teaspoons	lemon pepper
2 teaspoons	minced fresh mint leaves
2 teaspoons	dried basil, crushed, or 2 tablespoons fresh basil, minced
2 teaspoons	curry powder
1	bay leaf
	Dried hot red pepper flakes, to taste

Combine all ingredients in a stockpot; bring to a boil and simmer, uncovered, for 30 minutes. Discard bay leaf. Puree in batches in a blender or food processor. Return to pot, stir well, warm if necessary, and serve, or freeze in small containers.

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