Coconut Curry Carrot Soup

Quite a title but oh so yummy. I have been working on modifying this recipe for a while now and have come up with one that is really tasty. My husband loved it and he isn't even the carrot enthusiast that I am.

all soft and ready to puree

Coconut Curry Carrot Soup

1 large 2 lb bag of organic carrots (they taste much better)

1 onion

2 small baking apples (or one regular, peeled?)

2 med sized red potatoes
4 veggie boullion cubes

2-3 cloves garlic, or a heaping tsp of crushed

1 tsp crushed ginger if you have it or less amount of dried would do as well

2 Tbs Hot Madras curry powder (or whatever you have)
2 tsp salt (more or less to taste)
1 tsp black pepper, or next time I will try white pepper

1 can coconut milk (reserve 2-3 Tbs for garnish if you remember)

next time I will garnish with coconut milk

Wash and scrub all vegetables, don't peel except for the onion and apple if skin seems tough. Coarsely chop all in large chunks. Place in large stock pot and cover with water, about 1/2 to 1'' over veggies.

Bring to a boil and simmer till fork tender, maybe 1-2 hours??

When soft, add seasonings and blend with a stick blender. A regular blender would work for this as well, it would just be a lot more work, and I don't like extra work!!

Once smooth to your liking bring to a simmer. This soup seems to taste better after simmering. When you are ready to eat turn off the heat, add coconut milk and stir in.

Serve hot. It would be nice to garnish with a swirl of coconut milk on top as well. Next time I will!!