Carrot and Coconut Soup

makes 4 servings

2-3 large carrots, chopped small

1 onion, chopped small

1 tsp fresh ginger, minced

1 1/2 teaspoon curry powder

1 3/4 cup vegetable broth

1 can coconut milk

Method

• 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 a blender, working in batches if needed.

• Return to heat and stir in coconut milk until well combined.

• Season generously with sea salt, to taste.Serve hot, or, chill until cold and serve.

• This carrot soup will thicken as it cools, so if serving this vegan carrot soup cold, you may want to add a bit extra liquid.