Coconut Carrot Soup

This is a very quick and simple, yet quite decorative and tasty soup.

• Ready In: 30 mins
• Serves: 4
• Yields: 4

Ingredients

• 1 1⁄3 lbs carrots
• 1  inch ginger
• 1  onion
• 2  tablespoons olive oil
• 3  cups  vegetable stock
• 7⁄8 cup coconut milk
• 1⁄2 tablespoon curry powder
•  salt, to taste
•  pepper, to taste

Directions

1. Peel and chop carrots, ginger and onion.
2. In a pot, heat oil and fry ginger and onion until translucent.
3. Add carrots and fry for 1-2 minutes.
4. Add stock and boil at medium heat for about 15 minutes.
5. Lightly warm coconut milk and steam like you would steam milk for cappuccino.
6. Add curry powder, salt and pepper to the soup and puree it.
7. Fold in steamed coconut milk and serve immediately.