1tablespoonof extra hot curry powder (regular curry will work)
1 tablespoonof garam masala
1 to 2 tablespoonsof salt, start with one and increase by preference
1teaspoonof white pepper (black will work)
10large carrots, chopped
4cupsof vegetable broth
1(~13.5-ounce) can of coconut milk
In a large pot, heat the oil over medium heat. Add the onions, garlic, ginger, and celery. Cook covered for about 3 minutes.
Add the curry, garam masala, salt, and pepper. Cook over medium heat for about 10 minutes.
Add the carrots and vegetable broth to the mixture. Increase temperature to high and bring to a boil. When it starts to boil, lower heat to a medium-low and cook for 20-30 minutes until carrots are very soft.
When the carrots are very soft, puree the mixture in a blender. If you have an immersion blender, you can do this in the pot.
When the vegetables are broken down, put the soup back in the pot and continue to cook on low heat. Add the can of coconut milk and cook for another 5 minutes.
Use caution when blending. Steam expands quickly in a blender and can cause ingredients to splatter everywhere.
Keep leftovers in the fridge and enjoy the next day or over the next 3-4 days.
If you’re into cold soups, the spicy carrot soup is delicious when it’s chilled as well.