1 ½poundscarrots, peeled and cut into ¼ inch slices
2cupsvegetable broth
1can(13.5 oz.) unsweetened coconut milk, shaken well
Instructions
In large saucepan, heat olive oil over medium heat. Add onions, salt, and pepper, and sauté until translucent, about 5 minutes.
Add ginger, turmeric, and red pepper flakes; sauté briefly, about 1 minute.
Add sliced carrots and vegetable broth to pan. Cover pan, turn heat to high, and bring to boil. Reduce heat to medium, and cook carrots until very soft, about 20 minutes.
Remove pan from heat. Using immersion blender, purée carrot mixture until smooth.
Add coconut milk, stir well. Return to heat and warm gently, until soup is desired temperature.
Serve with chopped herbs such as cilantro or parsley, chopped green onions, or toasted coconut flakes.
Notes
Storage: Leftover soup can be stored in the refrigerator for up to four days. Reheat gently on the stove or individual portions in the microwave.
If you would like to deepen the flavor of the carrots, roast them instead of boiling them. Preheat oven to 425ºF. On a rimmed baking sheet, combine carrots with 2 teaspoons olive oil, salt, and pepper. Roast for 20 minutes, or until carrots are tender, stirring once. Combine with sauteed onions, spices, broth, and puree. Stir in coconut milk.
If desired, add minced garlic or garlic powder. Curry powder goes great in this soup, too.