CURRIED CARROT AND COCONUT SOUP

Curried Carrot and Coconut Soup image

Number Of Ingredients 12

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3 tablespoons Butter
1/2 loaf Onion (roughly chopped)
3/4 pound Carrots (peeled and cut into coins)
1 teaspoon Ginger (peeled and grated)
1/2 teaspoon Cumin
1/2 teaspoon Tumeric
1/2 teaspoon Coriander
1 pinch Cayenne
2 cups Chicken stock
1 cup Coconut milk (unsweetened)
1/2 ear Lime juice
1 bunch Cilantro

Steps:

Step 1: Heat the butter until the foam subsides. Add the diced chopped onions, sprinkle with salt, stir to coat with butter. Add the chopped carrots along with the spices. Stir and cook until softened, about 10 minutes.
Step 2: Add the stock; there should be enough to cover the vegetables. Bring the pot to a boil over high heat. Reduce the heat to medium and continue cooking until the carrots are cooked through, about 10 to 15 minutes.
Step 3: Use an immersion blender to purée the soup. Add enough coconut milk (and more stock if necessary) to bring those to the consistency you want. Adjust the seasoning and lime juice. Garnish with cilantro and serve.