Creamy Broccoli/Carrot Soup

• 1 tablespoon oil
• 1 inch ginger, grated
• 1 onion, medium, chopped
• 1 teaspoon curry (madras)
• 1 lb carrot, sliced
• 1 lb broccoli, stems and flowers
• 1 large garlic clove, sliced
• 3 cups vegetable bouillon (from a cube)
• 1 cup coconut milk
• 1 teaspoon salt
• 18 teaspoon pepper, freshly ground

1. Heat oil in a large pan.
2. Saute onion and ginger until soft, about five minutes, stir now and then.
3. Add curry, stir to coat.
4. Add carrots, broccoli, garlic and bouillon.
5. Heat to boiling, temper heat and let simmer until carrots and broccoli are tender, about 20 minutes.
6. Puree the soup in a blender, food-processor or hand-held blender (that's what I use).
7. Now add coconut milk, salt and pepper.
8. Stir and reheat if necessary.

oil, ginger, onion, curry, carrot, broccoli, garlic, vegetable bouillon, coconut milk, salt, pepper

Taken from www.food.com/recipe/creamy-broccoli-carrot-soup-419807 (may not work)