Carrot and Ginger Curry Soup

1 to 1 1/2 lb. large carrots (not baby), peeled and chopped into 1/4-inch thick discs

1 tablespoon olive oil or coconut oil

4 cups broth

1/2 cup unsweetened desiccated coconut

2 inches chopped fresh ginger, or 2 tablespoons chopped pickled ginger

2 teaspoons curry powder

2 Thai chilies or 1/4 teaspoon cayenne or to taste

1 tablespoon honey

1 tablespoon apple cider vinegar

1/2 cup cream

salt to taste

protein source, can of cooked white beans or tofu (optional)

raw pumpkin seeds for garnish

In a Dutch oven put in the olive or coconut oil and heat on medium-low. Once the oil is shimmering or hot add the carrots and cook for 5 to 10 minutes until softened a little. Add the broth, desiccated coconut, ginger, curry powder, and chilies. Set the burner on medium and bring to a boil. Boil for 15 minutes or until carrots are soft when tested with a knife tip. Take off the heat and mash the carrots in the pot with a potato masher or immersion blender. The soup will be thick at this point. Add honey, vinegar, cream, and salt to taste. Add cooked beans or tofu if you like. Heat the soup more if needed. Serve soup in bowls, garnish with pumpkin seeds, and enjoy.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, inspired by my cookbooks, the internet, and soup served at the University of Montana - Missoula.