2 Tbs coconut oil
6 c carrots, peeled and chopped
3 ½ c veggie stock
15-ounce can of coconut milk
1 Tbs freshly chopped ginger
2 Tbs curry powder
½ tsp chili powder
salt and pepper to taste
-Heat oil in soup pot on medium heat. Add chopped onion.
-Add in carrot, and cook for about 5 minutes, add in milk and vegetable stock
-Add in ginger, curry, and chili powder. Stir well.
-Put lid on pot and cook about 15 minutes until vegetables have softened.
-When ready, blend in batches until smooth
-Season with salt and pepper and more chili powder
(Serve with vegan spring rolls)