Curried Carrot Soup

The secret here is coconut milk (good for the lactose-intolerant) plus a bay leaf and some smashed fresh ginger. From chow.com.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1  tablespoon canola oil
• 2  teaspoons curry powder
• 1  medium garlic clove, smashed
• 1⁄2 inch ginger, peeled and smashed
• 1⁄2 medium onion, coarsely chopped
• 1  lb carrot, peeled and sliced into 1/4-inch-thick rounds
• 1  medium bay leaf
• 2 1⁄2 cups  low sodium vegetable broth
• 1⁄2 cup coconut milk
•  unsweetened flaked coconut, toasted, for garnish (optional)

Directions

1. Heat oil in a medium saucepan over medium heat. Add the curry powder and garlic, and toast until fragrant, about 30 seconds.
2. Add ginger, onion, carrots, bay leaf, and broth. Increase heat to medium-high and bring mixture to a boil, then reduce to medium-low and simmer until carrots are soft when pierced with a fork, about 20 minutes. Discard the bay leaf.
3. Puree until smooth. Stir in coconut milk and adjust seasoning. Garnish with a few flakes of toasted coconut.