- 2-3 large carrots, chopped small
- 1 onion, chopped small
- 1 tsp fresh ginger, minced
- 1 1/2 tsp curry powder
- 1 3/4 cup vegetable broth
- 1 14 ounce can coconut milk
- sea salt, to taste
- Simmer the carrots, onions, ginger and curry powder in vegetable broth for 20-25 minutes, until carrots are soft.
- Allow to cool slightly, and then puree in blender, working in batches if eneded.
- Return to heat and stir in coconut milk until well combined.
- Season generously with sea salt, to taste.