CURRIED COCONUT CARROT SOUP

I have been calling this my Sunday soup, as it takes a little more time than a weeknight may allow for, and a delicious way to spice things up on Sunday. Carrots are actually in season right now (as well as in late Spring), though available year-round. Depending on how intense you like your curry, feel free to play with the amount. The savory and sweetness of this soup just may obliterate those Sunday blues.

INGREDIENTS
1 Tablespoon olive oil
1/4 cup scallions, sliced
1 pound fresh carrots, peeled and sliced into coins
1 1/2 teaspoons fresh ginger, minced
1/8 teaspoon cayenne pepper
1 1/2–2 teaspoons curry powder
2 cups (divided) vegetable stock, low sodium
1 cup water
1 handful cilantro sprigs
1/2 cups light coconut milk
1 teaspoon fresh lime juice
salt and freshly ground pepper to taste
Optional garnish: fresh cilantro leaves and pepitas

​PREPARATION
Place large saucepan over medium heat. Add oil and heat for 1–2 minutes. Add scallions and sauté for about 2 minutes. Add carrots, ginger, pepper and curry powder. Stir well and cook for 3–4 minutes. Add vegetable stock, water and cilantro sprigs (yes, you are throwing in the whole sprigs!). Increase heat to high and bring to a boil. Once boiling, reduce heat to simmer, stir and cover. Simmer for 30 minutes or until carrots are soft. Remove pan from heat and cool for about 10 minutes. Using tongs, scoop out and toss cilantro sprigs.
Pour soup mixture into blender. Add coconut milk and lime juice. Place lid on blender, removing middle section. Hold a towel over top of blender to avoid any splatter and blend for about 1 minute, or until smooth. Return the soup to the saucepan and place over medium heat until warm. Season with freshly ground pepper and salt to taste. Ladle into 4 serving bowls and garnish with cilantro leaves and pepitas if desired. Makes 4 1-cup servings.