PREP TIME: 40 Mins
SERVINGS: 4 Persons
Melt coconut oil in a large pot over medium heat and sauté the onions and carrots, stirring occasionally. Sprinkle curry powder, salt and pepper as the carrots cook (5-6 minutes). Do not let the carrots and onions brown. Add the grated ginger and pour the vegetable stock in. Bring to a boil and turn down the heat. Simmer until the carrots are tender (12-15 minutes). Turn off the heat and using a hand held blender puree the soup while slowly adding the coconut milk. Caution: The soup is super hot if you wish you can wait for it to cool before adding the coconut milk and blending. Serve hot.
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