INGREDIENTS:

• 2 to 3 large carrots (chopped small)
• 1 onion (chopped small)
• 1 teaspoon fresh ginger (minced)
• 1 1/2 teaspoon curry powder
• 1 3/4 cup vegetable broth
• 1 (14-ounce) can coconut milk
• Salt (to taste)

DIRECTIONS:

1. Gather the ingredients.
2. Add the carrots, onions, ginger, and curry powder to a soup pot and cover with the vegetable broth. Simmer for 20 to 25 minutes, until carrots are soft.
3. Allow to cool slightly, and then puree in a blender, working in batches if needed.
4. Return to the heat and stir in coconut milk until well combined.
5. Season generously with sea salt, to taste.
6. Serve hot or chill until cold. This carrot soup will thicken as it cools, so if eating this vegan carrot soup cold, you may want to add a bit extra liquid before serving.