Carrot Coconut Curry Soup
8 carrots, sliced into 1/4 inch rounds
2 shallots, diced
1 tablespoon garlic, minced
2 cups vegetable broth (I used boullion cubes)
1 to 2 bay leaves
1 to 2 teaspoons curry powder, to taste
1 teaspoon ginger powder or 1 tablespoon fresh diced ginger
salt to taste
1 tablespoon olive oil
1 14 oz can coconut milk
1) Boil the vegetable broth. Add the sliced carrots, onion, olive oil, and spices. Keep at a low boil for 20 minutes. The water should just cover the carrots, but you might need to add more broth or water during cooking.
2) Let the mixture cool for a few minutes, remove the bay leaves, then transfer to a blender in batches. Blend until smooth.
3) Add mixture back to the cooking pot, reheat if needed, then add the coconut milk. Serve immediately.
Source of recipe: This was modified from http://www.chow.com/recipes/10748
SO HOW'D IT GO?
I omitted the ginger (didn't have any). The taste was coconut-y but with a sharp curry aftertaste. The color was brilliant too.