Ingredients:
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 cloves minced garlic
- 2 lbs. carrots peeled, & chopped
- 2 teaspoons grated fresh ginger
- 2 teaspoons curry powder
- ½ teaspoon ground cumin
- 3 cups vegetable broth
- 15 oz. can light coconut milk
- Juice of ½ lemon or lime
- Salt and pepper to taste
Garnish:
- Thinly sliced scallions
- Chopped cilantro or parsley
Directions:
- Heat oil in large pot- sauté onion until translucent
- Add garlic, sauté until onions are golden
- Add carrots, ginger, curry, cumin and broth
- Bring to slow boil, reduce heat, simmer for 20 minutes
- Transfer ingredients to a blender and puree
- Return to pot-stir in coconut milk
- Add more stock if too thick
- Add lemon, salt and pepper
- Let stand to cool and refrigerate overnight
- Garnish servings with scallions and herbs