Curried Carrot Coconut Soup

An incredibly flavorful vegan soup that takes only 15 minutes to prepare.
Yield	4-6 servings
Time	15 minutes
Tools	Dutch oven or large saucepan wooden spoon blender
Ingredients	14 oz coconut milk 2 c vegetable stock 1 pound carrots, roughly chopped 1 T curry powder 1 clove garlic, minced salt pepper
Directions	Place everything in the pot, bring to a boil, reduce heat, and simmer about 10 minutes, until the carrots are tender. Purée in blender in batches, until smooth. Taste and adjust seasonings. Ladle soup into bowls and garnish with a sprinkle of parsley or sesame seeds.
Notes	Adapted from the recipe for "Coconut Curry Carrot Soup" in 500 Vegan Recipes, by Celine Steen and Joni Marie Newman – read my review. Buy it: Amazon.com \| Amazon.co.uk
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