Carrot Bisque

• 3 lbs carrots, peeled and diced into smaller than 1/2-inch pieces
• 1 large onion, chopped
• 2 tablespoons peanut oil (vegetable oil will do)
• 2 garlic cloves, minced
• 2 tablespoons curry powder
• 1/2 teaspoon salt
• 3 -5 dashes fresh black pepper
• 3 cups vegetable broth
• 1 (13 ounce) can coconut milk
• 1 tablespoon maple syrup

1. In a stockpot over low-med heat, cook the carrots and the onions in the peanut oil for 7 to 10 min.; cover and stir occasionally. You want the onions to brown but not burn, although if the burn a little bit it's not the end of the world. Add the garlic, curry, salt, and pepper; saute for 1 more minute Add the 3 cups broth, cover, and bring to a boil. Lower the heat and simmer for 10 to 12 min., or until the carrots are tender.
2. Add the coconut milk and bring to a low boil. Turn the heat off. Use a handheld blender to puree half of the soup; if you don't have one, then puree half the soup in a blender and add it back to the soup pot. Add the maple syrup and stir. Serve hot.

carrots, onion, peanut oil, garlic, curry powder, salt, black pepper, vegetable broth, coconut milk, maple syrup

Taken from www.food.com/recipe/carrot-bisque-173288 (may not work)