Curried Carrot Soup With Toasted Seeds

• 2 Tablespoons Olive Oil
• 1 whole Shallot, Sliced
• 2 cloves Garlic, Minced
• 2 Tablespoons Ginger, Minced
• 2 teaspoons Curry Powder
• 1 teaspoon Sea Salt
• 1 pound Carrots, Peeled And Sliced Into Chunks
• 3 cups Vegetable Broth
• 1/2 cups Coconut Milk
• 2 teaspoons Fresh Lemon Juice
• Toasted Quinoa And Pumpkin Seeds, For Garnish

1. Heat oil in a medium saucepan over medium heat. Add shallots, garlic and ginger and cook until fragrant. Stir in curry powder and salt.
2. Add carrots and broth, increasing the heat. Bring mixture to a boil, then reduce heat and simmer until carrots are very soft, about 20 minutes.
3. Process the soup in a blender. Return the soup to a saucepan over medium heat. Stir in coconut milk. Taste and adjust the seasoning with salt and add lemon juice.
4. Ladle into bowls. Garnish with toasted quinoa and pumpkin seeds.

olive oil, shallot, garlic, ginger, curry, salt, carrots, vegetable broth, coconut milk, lemon juice, quinoa

Taken from tastykitchen.com/recipes/soups/curried-carrot-soup-with-toasted-seeds/ (may not work)