Soup of the weekend

This weekend I tried curried carrot soup. I hate raw carrots and love cooked carrots. Wierd, eh?

Anyways, here is the recipe:

-2-3 large carrots, chopped small
-1 onion, chopped small
-1 tsp fresh ginger, minced (I used a tube)
-1 1/2 tsp curry powder
-1 3/4 cup vegetable broth
-1 14 ounce can coconut milk (I used light)
-sea salt, to taste

-Simmer the carrots, onions, ginger and curry powder in vegetable broth for 20-25 minutes, until carrots are soft.
-Allow to cool slightly, and then puree in blender, working in batches if needed.
-Return to heat and stir in coconut milk until well combined.
-Season generously with sea salt, to taste.




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