Spicy Carrot and Coconut Milk Soup
2 lbs carrots (diced)
2 jalapenos (finely diced)
1 large onion (diced)
4 medium red potatoes
1 (14 oz.) can coconut milk
4 cups water
2 vegetarian boullion cubes
2 tablespoons olive oil (one for sauting, one for flavoring)
2 teaspoon rosemary
1 tablespoon curry
3 teaspoons tumeric
1 teaspoon cayenne
1 cup vegan sour cream (I like toffuti)
salt and pepper to taste
Chop, clean, and prepare carrots, potatoes, and jalapenos.
Saute onion in your soup pot for 2 minutes on medium high using one TB olive oil. Add the jalapenos in and cook for another 2 minutes.
Reduce heat to medium, add diced carrots and cook for another 4 minutes.
Add the water and when it starts to simmer, add the bouillon cubes and stir till dissolved. Add the potatoes, cover and simmer for 20 minutes or until carrots and potatoes are tender.
Let cool for about ten minutes so that you don't get burned when you try to food process. Process half the soup and then add it back to the pot.
Whisk in the sour cream at this point and serve!
Source of recipe: This was inspired by Isa's Vegan with a Vengeance carrot soup, but I thought it needed some alterations, such as some more flavor and thickness. Here's my variation and it turned out delicious!