Ingredients  You'll Need

Add olive oil and chopped onion to a dutch oven and sauté until translucent.

Add curry powder, garlic, ginger, broth, and carrots. Bring to a simmer, cover and cook until carrots are tender.

Stir in the canned coconut milk.

Transfer to blender or use immersion blender to puree until smooth.

Add back into the pot to warm up again if needed after pureeing. Otherwise, pour into serving bowls. 

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