* Orig was 2 1/2 tbsp olive oil. It would be way too oily, IMHO. Actually, I only used 1 tsp ** I used dried herbs because thats all I had *** I omitted because I didnt have any. But it would be good. Makes 8 to 10 servings Chop the onion, carrots, and celery into bite-size pieces. Heat the oil in a soup pot over medium heat. Stir in the onion, carrots, celery, and curry powder and cayenne. Reduce the heat to medium-low, and cook for 15 to 20 minutes, stirring occasionally, until the vegetables are very soft but not too brown. Add the broth, bring to a boil, and simmer, uncovered, for 30 minutes. Add the garlic, chili peppers, salt, pepper to taste, cilantro, mint, and basil and parsley if using. Cover the pot, bring to a boil, and reduce the heat to a high simmer. Cook for 15 to 20 minutes, until the garlic is soft but not mushy. Fish out the chili peppers with a slotted spoon. Add the lemon juice; taste for seasoning, and add more pepper if you like. Serve hot. Strain, if desired, and serve the vegetables over brown rice or couscous. From TONICS by Robert A. Barnett. Copyright (c) 1997 by Robert A. Barnett. Reprinted by arrangement with HarperCollins Publishers, Inc. NOTES : Pulmonary specialist Dr. Irwin Ziment faxed us the recipe he gives his patients, and we started from there. After cooking the chopped vegetables for 30 minutes, you can refrigerate the broth and complete it up to two days later. For a light broth, strain out the vegetables before adding the garlic and other ingredients. (Dont discard the vegetables; theyre terrific over brown rice or couscous.) By the way, this soup is delicious even if your breathing is fine. Recipe by: TONICS, Robert A. Barnett Posted to EAT-LF Digest by "Ellen C." on Mar 29, 1999,