Curried Carrot Soup

1 tablespoon olive oil

1 medium onion, chopped

1 teaspoon fresh ginger, minced

1 clove garlic, minced

1 package (1 pound) baby carrots

3 cups chicken or vegetable broth

1 tablespoon curry powder

¼-½ teaspoon ground cayenne pepper

1 can (14 ounces) coconut milk

Salt to taste

Put a large soup pot over medium high heat. Add olive oil, onions, ginger, garlic and carrots and saute for 5 minutes. Add 3 cups broth, curry and cayenne. Bring to a boil, cover and cook until carrots are tender (about 15-20 minutes).

Allow to cool slightly, purée in a blender, working in batches, if needed. (Or use immersion blender). Return to heat and stir in coconut milk until well combined. Season generously with salt.

Serves four.