Vegan Curried Carrot (& Coconut!) Soup

As promised in "Pinterest. It's a problem":


We ate this soup with the spiced pumpkin biscuits I also mentioned in that post. It was a GREAT combination.

Ingredients:

• 6 large carrots, chopped small
• 1 onion, chopped small
• 1 tsp powdered ginger
• 1 1/2 tsp curry powder
• 2 1/2 cups vegetable broth
• 1 cup lite coconut milk

Preparation:

• Simmer the carrots, onions, ginger and curry powder in vegetable broth for 20-25 minutes, until carrots are soft.
• Allow to cool slightly, and then puree in blender, working in batches if eneded. (The immersion blender did not work well with this recipe.)
• Return to heat and stir in coconut milk until well combined.