1 tablespoon coconut oil or butter
1 medium onion, chopped
1 ½ pounds of carrots, peeled and chopped
1 teaspoon freshly minced or grated ginger
1 tablespoon curry powder
½ teaspoon black pepper
Sea salt and/or Herbamare, to taste
1 quart chicken or vegetable broth
1 can coconut milk
Chopped cilantro for garnish
Sauté onion in coconut oil or butter over medium heat for about 10 minutes. Add carrots, ginger, curry powder, salt and pepper. Stir well and continue to sauté for another 1-2 minutes. Add broth and bring to a slow boil. Once carrots are tender, add coconut milk and adjust seasonings. Cook until the carrots are soft but not mushy. Puree with a handheld blender or puree in batches in a regular blender. Return soup to the pot and check seasoning once more. Add minced cilantro and serve. Top each bowl with a sprinkle of toasted pumpkin seeds.
Use peeled and chopped butternut squash or sweet potatoes in place of the carrots.
Use parsley, chives or another favorite herb in place of the cilantro.
Add a squeeze of fresh lime juice before serving.
Substitute 8 oz of crème fraiche in place of the coconut milk.