Coconut Curry Carrot Soup

1 TBS Extra Virgin Olive Oil
2 TBS Butter
1 onion, medium chop
3 lbs carrot, medium chop
4 cups stock (chicken or veggie)
1 cup coconut milk
1 tsp each (or to taste) Curry powder / dry Ginger powder / Coriander powder
Pinch cayenne
Salt to taste
Chives or Sage to garnish

Sweat the veggies in the oil & butter
Add stock & some spices & cook for 20-40 mins
Puree – add coconut milk – readjust spices
Salt to taste
Serve hot or cold with  fresh herb garnish

About blackdirtrecipes

W. Rogowski Farm - helping you make the best from your seasonal produce and CSA Membership.
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