Carrot, Coconut & Curry Soup

Ingredients

• 2 tbsps curry powder
• 6 cups carrot, chopped
• 1 medium onion
• 2 cups light coconut milk
• 3 1/2 cups vegetable broth
• 2 tbsps virgin coconut oil

Directions

1. Heat the coconut oil in a large soup pot and add the onions. Sweat the onions on medium heat for about 7 minutes.
2. Add the carrots and cook for another 5 minutes.
3. Pour in the stock and coconut milk. Add the curry powder. Put a lid on the pot and cook until the carrots are softened, about 10-15 minutes.
4. When carrots are soft, carefully blend the soup in batches in a blender or food processor, and puree until smooth.
5. Season with salt and pepper and garnish with fresh herbs, if desired.
6. Note: add more coconut milk, vegetable broth, or a little coconut water if soup is too thick. Try adding 1/2 teaspoon of red chili flakes.