I love the sweet, delectable carrots I get in my CSA box, and had a big bunch as they are plentiful this time of the year.  I combined the carrots with fresh turmeric and creamy coconut milk for a warming, aromatic, lightly spiced soup.

I enhanced the natural sweetness and aromatic qualities of carrot and turmeric with a hefty dose of black pepper, rounding out the flavor with a quality curry blend and balancing the soup’s flavor with fresh lime juice.

Topped with fresh cilantro for a green burst, this is a savory and tasty soup.  It’s also vegan – so is a fabulous for all eaters.  Enjoy!

Carrot Coconut Soup

1 1/2 LB carrots, rinsed and cut into 1 inch chunks
1 yellow onion, diced
3 TB oil
1 can coconut milk
2 small rhizomes of fresh turmeric, diced (or 1 TB ground dried)
sea salt
water
2 tsp. quality curry blend, spiced to your liking
1 lime, juiced
black pepper, freshly ground, 1/2 to 1 tsp

Heat large sauce pan over high flame until medium hot.  Add oil and onions.  Sauté for 4 minutes, then add the carrots and fresh turmeric, then add enough water to not quite cover the carrots.  Cover, bring to a simmer, and allow to simmer, covered, until the carrots are quite tender.

Add the coconut mill, salt, curry blend, and black pepper.  Blend in a blender or use an immersion blender to create a smooth, even texture in the soup.  Adjust salt, then add the juice of 1/2 to 1 lime — enough just to add balance and brightness to the soup.  Serve with chopped fresh cilantro, if desired.