Creamy Carrot Coconut Curry Soup
2 tablespoons vegetable oil
few pinches turmeric
1 teaspoon curry powder or curry paste
2-3 cloves garlic, peeled and chopped
8-9 medium carrots, chopped
1-2 vegetables, chopped coarsely (I use onion, zucchini, or celery)
few pinches sea salt, to taste
1 (14 ounce) can coconut milk
2 teaspoons vegetable bouillon or several dashes soy sauce or Bragg's
pepper, to taste
small pinch nutmeg
1. Use a heavy-bottomed pot that will be suitable for holding the soup. In the pot, heat the oil on medium-low; add turmeric, curry powder or curry paste, and chopped garlic, and warm gently for a minute or so, only until the garlic is translucent.
2. Add the carrots and other vegetables to pot. Add water up to the top of the vegetables, and add a pinch or 2 salt. Simmer on medium heat until the carrots are soft, about 15 minutes.
3. Add the vegetable bouillon (or soy sauce or Bragg's), and the coconut milk. Add a pinch nutmeg and pepper. Simmer gently until flavors are incorporated, about 5 minutes.
4. Whizz with a hand-held blender directly in the pot (preferred), or carefully transfer small amounts at a time into a blender or food processor, blend, and transfer back into pot to warm briefly.
Serve hot and enjoy! Hope you like it.