Enjoy this warming soup with the last of the carrots from the root cellar or the first ones from the garden in the early summer.  Either way, it’s delicious!
Amy Ouchterlony & Graham Corbett
Fiddle Foot Farm
1 Tablespoon canola oil
2 teaspoons curry powder
1 medium clove garlic, minced
1 (1/2-inch) piece ginger, peeled and minced
1/2 medium onion, coarsely chopped
1 pound carrots, peeled and sliced into 1/4-inch-thick rounds
1 medium bay leaf
2 1/2 cups vegetable broth
1/2 cup canned coconut milk or cream
Toasted unsweetened coconut flakes or pumpkin seeds, for garnish (optional)
1) Heat oil in a medium saucepan over medium heat. When oil shimmers, add curry powder and garlic, and cook until fragrant, about 30 seconds.
2) Add ginger, onion, carrots, bay leaf, and broth, increase heat to medium high, and bring mixture to a boil. Reduce heat to medium low, and simmer until carrots are soft when pierced with a fork, about 20 minutes. Discard bay leaf.
3) Working in batches in a blender or with an immersion blender, process soup until smooth. (Be very careful when blending the hot soup, as steam could blow off the blender lid.)
4) Pour soup into a clean pot and return to the stove over medium heat. Stir in coconut milk and adjust seasoning as needed. Garnish with a few flakes of toasted coconut, if using.
Note: This soup can be served hot or cold. If you’re serving it cold, you may need to thin it with a little water.  Either way, let the soup sit for at least ½ an hour before serving to allow the flavours to come together.
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