I chose something simple, with few ingredients, but warm, yummy and a perfect dish to welcome the cool weather ...
Coconut Curry Carrot Soup
From 500 Vegan Recipes, p 134
2 cups vegetable broth
1 can (414ml) coconut milk
1 lb peeled and chopped carrots
1 tbsp yellow curry powder
1 tbsp minced garlic
salt and pepper, to taste (optional)
Add all the ingredients in a large pot and bring to a boil. Reduce to simmer for about 10 minutes or until the carrots are tender. Using a blender purée the soup until smooth and "creamy."
Yield: 5 servings
Mike and I, who both enjoyed the soup last night, thought adding ground ginger would have been a really nice touch - next time!