Fall Harvest Carrot Soup

• 1 Onion, Chopped
• 2 Tablespoons Olive Oil
• 3 pounds Carrots, Peeled
• 1 teaspoon Sea Salt
• 1 teaspoon Ginger
• 1/4 teaspoons Curry
• 1/4 teaspoons Cumin
• 1/8 teaspoons Coriander
• 1/8 teaspoons Cinnamon
• Cayenne Pepper To Taste
• 1 can (13 1/2 Oz. Size) Regular Coconut Milk
• 6 cups Chicken Broth

1. In a medium pot, saute onions in olive oil until soft and translucent (5-10 minutes). Add carrots and spices. Stir until well-combined, 1-2 minutes. Add coconut milk and stock and bring to a boil. Cook for 20 minutes uncovered, or until carrots are soft.
2. Blend all ingredients in a blender until smooth. If a thinner consistency is desired, add up to 1/2 cup of water. Serve warm.

onion, olive oil, carrots, salt, ginger, ubc, ubc, coriander, cinnamon, cayenne pepper, regular coconut milk, chicken broth

Taken from tastykitchen.com/recipes/soups/fall-harvest-carrot-soup/ (may not work)