Carrot soup with coconut milk

Ingredients
3 carrots, sliced small
1 onion, chopped small
2 tbsp vegetable oil
1 tsp fresh ginger, minced
1,5 tsp curry powder
2 cups vegetable broth
salt
1/2 cup coconut milk

Directions
Pour the oil in a pot and fry the onions for a few minutes. Add carrots, ginger and curry powder and stir. Pour in the vegetable broth and boil until the carrots are soft. Add some salt. Let cool a bit and puree in blender until smooth. Return to heat and stir in the coconut milk. Serve hot.

Serves 2-3.

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