Coconut Curry Carrot Soup
The tumeric in curry powder is a natural antibiotic, which strengthens digestion and purifies the blood. Since tropical foods like coconut and seed spices are grown in a hot climate like India, I don't recommend eating this soup every day if you live in a temperate climate. Enjoyed on special occasions, it's a delight for the senses.
2 tsp. sesame oil
1 onion, chopped
1/2 tsp. curry powder
8 carrots, sliced
1 15-oz. can coconut milk
Vegetable broth or spring water
1 tsp. sea salt
1/2 cup fresh cilantro, chopped
In a large pot, heat sesame oil over medium heat. Add onions and curry powder. Sauté 3 minutes. Add carrots and a splash of water.
Sauté 4 minutes. Add coconut milk with enough broth or water to cover vegetables. Bring to boil. Cover and reduce heat to simmer on low 25 minutes, or until carrots are tender. Add salt and simmer 5 minutes. Puree soup in a blender until smooth. Adjust seasonings to taste. Serve hot, garnished with cilantro.
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