Curried Carrot-Coconut Soup

Serves 6

This can be served cold or hot

• 2 pounds carrots cut into 1/2" rounds
• 4 cups chicken stock
• 1 T butter
• 1 large onion, diced
• 1 head fennel, diced
• 3" piece of ginger, minced
• 1 clove garlic, minced
• Two 14.5 ounce cans coconut milk
• 2.5 T curry powder
• basil, mint, or thai basil to garnish

 Boil carrots in stock for around 20 minutes or until tender. Meanwhile, saute onion, fennel, ginger, and garlic in butter. Add more butter if necessary. Add all sauteed items, and all carrots to a blender. Add as much of the stock as necessary to get it to blend. This was all of it for me. Return blended mixture to pan, and add coconut milk and curry powder. Bring to desired heat, and add salt and pepper to taste.

Garnish with basil, thai basil or mint. Would be nice with some brioche croutons, too.