Curry Carrot Soup

In a large pot, sauté the onion, grated ginger and cumin seeds in ½ cup coconut milk over medium heat.

While the onion mixture starts sautéing, peel and chop your carrots, adding them in with the onion as you go.

Add the remaining ½ cup of coconut milk, the spices and salt and continue to sauté, stirring periodically, until carrots begin to soften (if you want to speed up the process, you can cover the pot and stir from time to time). Test the carrots with a fork. When they are almost fork tender, add the chicken broth, increase heat to medium high and bring to a full boil.

Then reduce heat to medium low and simmer, covered for 30 to 40 minutes until carrots are nice and soft.

Transfer everything to a blender (this will need to be done in batches) and blend until completely smooth. Or you can use an immersion blender and blend it in the pot.

Pour the smooth carrot soup back into the pot and heat for a few minutes unless it’s already at the desired temperature (my blender heats as it blends, so the soup is ready after blending). If you do reheat on the stove, do so gently, else your delicious soup will become a cauldron of bubbling, spurting lava.