Recipe of the Month

It's been so hot lately that our spring gardens are really starting to root, which means lots of carrots right now! Carrots are high in beta carotene, which is why they are so orange and great for healthy eye site.

Try out this recipe for some carrot curry soup, perfect for the still chilly nights!

- 2 teaspoons of curry powder
- 1 medium garlic clove, crushed
- 1/2 inch of ginger, chopped
-1/2 onion, chopped
- 1 pound carrots, peeled and chopped
- 1 bay leave
- 2 1/2 cups vegetable broth
- 1 can of coconut milk

1. Heat the oil in a medium saucepan over medium heat. When it shimmers, add the curry powder and garlic and cook until fragrant, about 30 seconds.
2. Add the ginger, onion, carrots, bay leaf, and broth, increase the heat to medium high, and bring the mixture to a boil. Reduce the heat to medium low and simmer until the carrots are soft when pierced with a fork, about 20 minutes. Discard the bay leaf.
3. Working in batches, process the soup in a blender until smooth. (Be very careful when blending the hot soup, as steam could blow off the blender lid.)
4. Pour the soup into a clean pot and return it to the stove over medium heat. Stir in the coconut milk and adjust the seasoning as needed. To make appetizer portions, serve small amounts of soup in shot glasses or demitasses. Garnish with a few flakes of toasted coconut, if using.