*** This recipe is online at http://orthodoxkitchen.com/recipes/creamy-carrot-soup/ ***

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   Creamy Carrot Soup
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Serves 6-8 

Ingredients
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2 lbs. carrots (peeled and diced)
1 large onion (chopped)
4 garlic cloves (minced)
2 tbsp. curry powder
salt, to taste
black pepper, to taste
3 cups water
1 32 oz can coconut milk
1 tbsp. brown sugar


Instructions
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Fry the onions and carrots in some vegetable oil for 5-10 minutes, until the onions begin
to soften.  Add the garlic, curry powder, salt and pepper.  Fry for a minute or two
longer.  Add the water, cover, bring to a boil, and simmer until the carrots are very
tender (if they're not cooked enough the soup will not be creamy).  

Add the coconut milk and bring back to a boil.  Remove from heat, and use an immersion
blender to puree the soup, or use a blender or food processor, working in batches.  

Taste for seasonings, and serve.