Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 teaspoons curry powder
- 4 cups sliced carrots
- 4 cups vegetable broth
- 1 can coconut milk
- Salt and pepper to taste
Instructions:
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté for 5 minutes, or until softened.
- Add the minced garlic, grated ginger, and curry powder to the pot and sauté for 1-2 minutes, or until fragrant.
- Add the sliced carrots and vegetable broth to the pot and bring to a boil.
- Reduce the heat to low and simmer the soup for 20-25 minutes, or until the carrots are tender.
- Puree the soup using an immersion blender or transfer it to a blender and blend until smooth.
- Stir in the can of coconut milk and season the soup with salt and pepper to taste.
- Serve the curried carrot soup hot, garnished with chopped fresh cilantro or sliced green onions, if desired.