Curried Carrot Soup

• 2 tablespoon canola oil
• 6 teaspoons curry powder
• 3 medium garlic cloves, smashed
• 1 (1+ inch) piece ginger, peeled and smashed
• 1 large onion, coarsely chopped
• 3 pounds carrots, peeled and sliced into 1/4-inch-thick rounds
• 3 medium bay leaves
• 1 carton cups broth
• 1 can Grace coconut milk
• Toasted unsweetened coconut flakes, for garnish (optional)

1. Heat the oil in a large pot over medium heat. Add the curry powder and garlic and cook about 30 seconds, until fragrant.
2. Add the ginger, onion, carrots, bay leaf, and broth, increase the heat to medium high, and bring the mixture to a boil. Reduce to medium low and cover. Simmer until the carrots are soft, about 20 minutes. Remove the bay leaves.
3. Working in batches, process the soup in a blender until smooth. You may need to let your soup cool before using a blender.
4. Pour the soup through a sieve to get out any ginger or carrots that have avoided being blended. Stir in coconut milk and return it to the stove over medium heat. Add salt and pepper to taste.
5. Garnish with a sprinkling of toasted coconut, if using.

canola oil, curry powder, garlic, onion, carrots, bay leaves, broth, grace coconut milk, coconut flakes

Taken from www.epicurious.com/recipes/member/views/curried-carrot-soup-51945201 (may not work)