This is the perfect season for this yummy soup!
6-8 large carrots, chopped small
2 onions, chopped small
2 tsp fresh ginger, minced
3 tsp curry powder
3 1/2 cup vegetable broth
2 14 ounce can coconut milk
sea salt, to taste
Simmer the carrots, onions, ginger and curry powder in vegetable broth for 20-25 minutes, until carrots are soft. Allow to cool slightly, and then puree in blender, working in batches if needed. Return to heat and stir in coconut milk until well combined.
Season generously with sea salt, to taste.
Serve hot, or, chill until cold and serve as a gourmet appetizer soup. This carrot soup will thicken as it cools, so if serving this carrot soup cold, you may want to add a bit extra liquid.