Here are the ingredients:
- 1 shallot (you can use any type of onion)
- 3 large carrots (I didn't peel mine)
- 1 3/4 cups vegetable stock
- 1 tsp ginger
- 1 1/2 tsp curry powder
- 14 oz can of coconut milk
I chopped the vegetables very small and put them and the rest of the ingredients in a medium sized pot on high heat until the stock came to a boil.
I then reduced the heat to a simmer for 25 minutes. At the end I put everything in a blender and blended until smooth. Then I poured the mixture back into the pot and added the can of coconut milk. All done!
A very tasty, creamy soup that requires much less work than it seems like it would. I think I'm going to keep this one on the menu for when I have guests over!