3 pounds carrots, peeled and diced
1 large onion, diced
2 tablespoons peanut oil (or vegetable or olive oil)
3 cloves garlic, minced
1 teaspoon fresh ginger, minced (optional)
1 tablespoon curry powder
Salt and pepper to taste
1 carton (32 ounces) vegetable broth
1 can (13 ounces) coconut milk
2 tablespoons maple syrup
Dash freshly grated nutmeg (optional)
In a stockpot over low-medium heat, cook the carrots and onions in the oil for 8-10 minutes; cover and stir occasionally, taking care not to burn the onions.
Add the garlic, ginger (if using), curry powder, salt, and pepper; saute 1 more minute. Add the vegetable broth, cover and bring to a boil. Reduce heat and simmer 10-12 minutes, or until the carrots are tender.
Stir in the coconut milk and heat through. Then remove from heat.
Use an immersion blender to purée the soup in the pot. Or, then let soup cool slightly and purée in a blender in small batches. Return to pot.
Stir in the maple syrup. Adjust salt and pepper if needed. Ladle into bowls and sprinkle with a pinch of freshly grated nutmeg, if desired.