Coconut Curry Carrot Soup

Ingredients:

1 onion diced
4 cups low sodium vegetable stock
2 pounds carrots (I used baby so you don't have to slice them)
1 Tbls.  minced or finely grated fresh ginger
1 Tbls. curry powder
1 cup lite coconut milk
1/2 tsp. salt

Instructions:
 In a large saucepan over medium hear, saute the onion in 1/4 cup of the vegetable stock.  Add the carrots, ginger, and remaining 3 3/4 cups vegetable stock and stir to combine.

Cover and bring to a boil over medium high heat.  Reduce the heat to medium low and cook until the carrots are tender.

Remove from the heat and carefully transfer to a blender.  (I used my emerson blender)  If using a blender do this in small batches.

Return the carrot soup to the pot.  Add the curry powder, coconut milk, and salt and cook over low heat for 5-10 minutes to bring the flavors together.

I added sun-dried tomatoes on top before I served it.  Yum!

This can also be done easily in the Instant Pot.  When you cover and bring it to high pressure to soften the carrots, it takes 3 minutes.