Curried Carrot Coconut Soup

1 tablespoon olive oil
1 onion, chopped
1 thumb size piece fresh ginger, grated
8-10 medium carrots, cut into 1 inch pieces
1 tablespoon curry powder
3 cups vegetable broth

1 13oz can unsweetened coconut milk (low fat is fine), plus more for garnish
1 tablespoon lime juice

Optional
Creme fraiche and chives for garnish

Serves 2-3

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In a deep pan, heat olive oil over medium heat. Add chopped onions and ginger and fry until onions become golden. Stir in curry powder and fry for another 2 minutes. Add carrots and fry for 2-3 minutes. Pour in vegetable broth, bring to boil. Put a lid on and let simmer for about 15 minutes or until carrots are cooked. They should be very soft. Take off the heat and let cool a little.

Puree the soup. Put back in the pot. When reheating, add the coconut milk. Season with lime juice. Garnish the soup with more coconut milk or creme fraiche and fresh chives. Serve immediately.

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