1 tbsp olive oil
1 clove garlic - smashed
1 pound of carrots - peeled and sliced into 1/4-inch thick rounds
2 tsp curry powder
1/2 inch piece of fresh ginger - peeled and smashed (or 1/2 tsp ground ginger)
1/2 yellow onion, coarsely chopped
1 bay leaf
2 1/2 cups low-sodium vegetable broth (or chicken broth)
1/2 cup coconut milk
Salt to taste
Freshly cracked black pepper
Toasted unsweetened coconut flakes, for garnish (optional)
1. Add olive oil to saucepan and heat on medium fire. Add garlic, and sauté until fragrant.
2. Now add the carrots, onion, ginger, curry powder, cayenne pepper, bay leaf, and vegetable broth (or chicken broth), and bring mixture to a boil. Reduce the heat, and simmer until carrots are softened.
3. Allow the soup to cool for five minutes, and then remove the bay leaf. It’s too much soup to blend all at once, so pour half of the soup into a blender and blend until smooth. Then transfer the blended soup to a pot. Repeat with the other half.
4. Heat the blended soup over medium fire. When warmed, stir in coconut milk. Taste and add salt if necessary. Remove from heat when you reach desired temperature of soup.
5. Garnish with flakes of toasted coconut. Best served warm, but a cold version is fine too.
1. If you want to make the soup the night before, stop after Step 3, and store the blended soup in an airtight container overnight in the refrigerator. The following day, you can heat it up and add in the coconut milk shortly before serving.
2. For a meaty variation, add in some shredded chicken.
3. If you don’t have toasted coconut flakes, add chopped walnuts instead.