Coconut Curry Carrot Soup

At the last two farmers market days I was lucky to find some really beautiful carrots and fresh ginger. I decided to make a soup. I started with an onion chopped fine and sauteed, then 3 stalks of celery also chopped fine. I also added one small red bell pepper to help with the color of the soup. To that I added one inch of peeled ginger minced. Next I added some madras curry powder and turmeric to let them brown a bit. Then I added all the sliced carrots and some vegetable stock, about four cups. Since the vegetable stock had salt I didn't add any additional salt. I had to add an additional two cups of water to cover the vegetables. I brought the mixture to a boil and then let it simmer for about an hour to soften the vegetables.

When the vegetables were very soft, I blended them up smooth. Last I added one can of unsweetened coconut milk. I tasted the mixture and it needed a little sweetening. I added a bit of brown sugar and some honey and a dash of cayenne pepper. There is nothing better than fresh vegetables in a soup. Since it's 27 F this morning I think this spicy soup is going to be just what we'll want for lunch. White rabbit to you all. Thanks for reading and for all your comments.