Curry Carrot Coconut Soup
Cooking Instructions:
Over medium heat, melt coconut oil in a Dutch oven and add chopped onions and carrots. Sauté for about 10 minutes, then add curry powder and fresh ginger root. Sauté another 5 minutes, then add coconut milk and chicken or vegetable stock. Cover and simmer for about 30 minutes, until carrots are soft. Pour into a blender or puree in the same pot with an immersion blender. Can be served with a dollop of crème fraiche and fresh chives.
