Carrot Curry Soup

Ingredients

• 4 cups Vegetable Broth
• 2 tsp Curry Powder
• 1 tsp Cumin
• ½ tsp Cinnamon
• ½ tsp Fresh Ginger
• 2 lb Carrots
• 1 oz Coconut Milk
• 14 oz Water
• 1 tsp Fresh Cilantro

Instructions

1. Pour the vegetable broth into a soup pot, and bring to a boil over medium heat. Stir in the curry powder, cumin, cinnamon, and ginger add the carrots. Reduce heat to a simmer, and cook until the carrots are tender, about 20 minutes, stirring often.
2. Strain out the carrots from the broth, and place carrots into a blender, filling the pitcher no more than halfway full. Pour about 1/4 cup vegetable broth into the blender to allow the carrots to puree. Hold down the lid of the blender with a folded paper towel, and carefully start the blender, using a few quick pulses to get the carrots moving before leaving it on to puree. Puree in batches until smooth, if needed return the pureed carrots to the vegetable broth. Alternately, you can use a stick blender and puree the carrots right in the cooking pot.
3. Stir in the coconut milk and the water (use the coconut milk can to measure). Bring back to a simmer sprinkle with cilantro to serve.