This blog post goes out to Barbara, in hopes of preventing her from mugging my husband for his lunch…
Curried Ginger Carrot Soup
- 3 lb. carrots, scrubbed but not peeled
- 2 tbsp. curry powder
- 2 tsp. ground ginger
- 1 can of light coconut milk
- salt & pepper to taste
Cut carrots into one inch pieces, and place in a large soup pot. Pour in enough water to nearly cover the carrots, and stir in the curry and ginger. Simmer until the carrots are soft, then puree in a blender in batches. Return to soup pot and stir in coconut milk. Season with salt and pepper to taste, and garnish with toasted coconut.