Curried Carrot & Coconut Soup

• 3 tablespoons butter
• 1/2 medium onion, roughly chopped
• 3/4 pound carrots, peeled and cut into 1/2-inch coins
• 1 teaspoon peeled, grated fresh ginger
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground tumeric
• 1/4 teaspoon ground coriander
• Pinch cayenne pepper
• 2 cups chicken or vegetable stock
• 1 cup unsweetened coconut milk
• Juice from 1/2 lime
• Salt and freshly ground pepper
• Cilantro if you have it

1. Heat the butter until the foam subsides.
2. Add the diced chopped onions, sprinkle with salt, stir to coat with butter.
3. Add the chopped carrots along with the spices.
4. Stir and cook until softened, about 10 minutes.
5. Add the stock; there should be enough to cover the vegetables.
6. Bring the pot to a boil over high heat.
7. Reduce the heat to medium and continue cooking until the carrots are cooked through, about 10 to 15 minutes.
8. If you have an immersion blender, puree the soup in the pot.
9. If not, wait until the soup cools slightly, and puree in a food processor.
10. Add enough coconut milk (and a little more stock or water if necessary) to bring the soup to the consistency you want.
11. Adjust the seasoning (depending on the stock you use, you may need more or less salt), and lime juice to taste.
12. Garnish and serve.

butter, onion, carrots, ginger, ground cumin, ground tumeric, ground coriander, cayenne pepper, chicken, unsweetened coconut milk, lime, salt, cilantro

Taken from cooking.nytimes.com/recipes/1015543 (may not work)