2 to 3 large carrots, chopped small
1 medium onion, chopped small
1 1/4 teaspoons fresh ginger, minced
1 1/2 teaspoons curry powder
1 3/4 cups vegetable broth
1 (14 ounce) can light coconut milk
sea salt, to taste
1. Simmer the carrots, onions, ginger and curry powder in vegetable broth for 20-25 minutes, until carrots are soft.
2. Allow to cool slightly, and then puree in blender, working in batches if needed.
3. Return to heat and stir in coconut milk until well combined. Season generously with sea salt, to taste.
4. Serve hot or chill until cold and serve as a gourmet vegan appetizer soup.
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.
This soup is creamy, tropical, and rich, an absolutely perfect combination of unlikely ingredients! The original recipe calls for regular coconut milk, but I find that the soup is too heavy when you use regular, so I use light in this recipe.
Source of recipe: This recipe is a variation of one on http://vegetarian.about.com/od/soupsstewsandchili/r/carrotcoconut.htm . I've tweaked it a bit to suit my tastes.