1 1/2 cup of vegetable stock (see recipe for link)
2 tbsp. of coconut oil
1/4 cup of coconut milk
1/2 a onion, chopped
1/8 tsp of cayenne pepper
2 garlic cloves, chopped
1 tsp of curry powder
1/8 tsp of black pepper
Begin by sautéing the garlic and onions in the coconut oil on medium heat until slightly golden brown in colour.
Next, add the ginger and carrot slices to the same pan with the garlic and onions and cook for a further 1-2 minutes.
Pour the vegetable stock into a large saucepan on low-medium heat and add the coconut milk, cayenne pepper, curry powder and black pepper.
Reduce the heat to low and allow to simmer for 5-10 minutes, until the carrots are tender.
Carefully transfer the watery contents to a blender and liquidise – The soup should still be hot and will retain it’s heat using a vitamix for 1-2 minutes. You can of course pour the liquid into a pot to re-heat or serve later and re-heat at a more convenient time.