Coconut Carrot Soup - cooking recipe

Ingredients

1 1/3 lbs carrots
1 inch ginger
1 onion
2 tablespoons olive oil
3 cups vegetable stock
7/8 cup coconut milk
1/2 tablespoon curry powder
salt, to taste
pepper, to taste

Preparation

Peel and chop carrots, ginger and onion.
In a pot, heat oil and fry ginger and onion until translucent.
Add carrots and fry for 1-2 minutes.
Add stock and boil at medium heat for about 15 minutes.
Lightly warm coconut milk and steam like you would steam milk for cappuccino.
Add curry powder, salt and pepper to the soup and puree it.
Fold in steamed coconut milk and serve immediately.