Contributed by Recipe adapted from “Chow” at www.chow.com

Ingredients

1 lb Carrots, peeled and sliced into Ľ” rounds
1 Tbs Oil
2 tsp Curry powder
1/2 C canned Coconut milk
1 1/2-inch piece Ginger, peeled and smashed
1 medium clove Garlic, smashed
1/2 medium Onion, coarsely chopped
1 medium Bay leaf
2 1/2 C Vegetable broth
toasted coconut (optional)

Instructions

Heat oil in a medium saucepan over medium heat. When oil shimmers, add curry powder and garlic, and cook until fragrant, about 30 seconds. 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. Working in batches, process soup in a blender until smooth. (Be very careful when blending the hot soup, as steam could blow off the blender lid.)
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.

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