Curried Carrot Soup

This is my amazing, delicious, delectable soup from the vegan challenge. And I doubled this recipe for the group of 12.

xx
Laine


Curried Carrot Soup

1 tablespoon olive oil
1 tablespoon curry powder
1/2 teaspoon salt
pinch of cayenne pepper
2 medium garlic cloves, smashed
1/2" piece ginger, peeled and smashed
1/2 onion, coarsely chopped
1 pound carrots, peeled and sliced into 1/4-inch-thick rounds
2 bay leaves
3 cups vegetable broth
1/2 cup canned coconut milk (or slightly more)
Toasted unsweetened coconut flakes, for garnish

1. Heat the oil in a heavy-bottomed pot over medium heat. When it shimmers, add the garlic, curry powder, cayenne, salt and cook until fragrant, about 30 seconds. Then add the onions and turn to coat with spices for another 30 seconds.
2. Add the ginger, carrots, bay leaf, broth, increase the heat to medium high, and bring the mixture to a boil. Reduce the heat to medium low and simmer with the lid on until the carrots are soft when pierced with a fork, about 20 minutes. Pick out the bay leaves.
3. Working in batches, process the soup in a blender until smooth.
4. Pour the soup back into the pot and return it to the stove over medium heat. If it is too thick, add more broth, then stir in the coconut milk, possibly adding more to taste. Adjust the seasoning as needed, adding more salt to taste and serve with a few flakes of toasted coconut.