Carrot Ginger Soup

A favorite among guests and staff that is sure to deliver the warmth and comfort during these colder months.

1 quart of vegetable broth

2 lbs. carrots, peeled and chopped

2 tsp ginger, peeled and finely minced

2 tsp curry powder

1 tsp ground cumin

1/2 tsp ground cinnamon

13.5-oz can coconut milk

1 1/2 cups water

1 cup cilantro, chopped (optional)

Bring the vegetable broth to a boil. Add carrots, ginger, and spices. Reduce to a simmer and cook until the carrots are tender, about 15 minutes. Strain carrots from broth and puree in a blender (no more than halfway full) with a 1/2 cup of broth. Return carrot puree and remaining broth to the pot; add coconut milk and water. Simmer for another 10 minutes. Top with optional cilantro before serving.