Curry, Coconut Carrot Soup (Dairy and Gluten Free)

When making this soup do remember to sauté the vegetables with the curry for a couple of minutes before adding your liquid.  This step heats the oils and brings out the flavours of your spices.  

Ingredients

• 1/3 cup chopped onion
• 2 teaspoons extra virgin olive oil
• 2 cloves minced garlic
• 6-7 chopped carrots
• 3 stalks celery
• 1 teaspoon curry powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon thyme
• 1/4 teaspoon marjoram
• 1/4 teaspoon summer savory
• 1/2 teaspoon basil
• 1/2 teaspoon oregano
• 2 tablespoons lime or lemon juice
• 1 teaspoon salt
• 3 cups water or gluten free broth 
• 1/2 cup coconut milk

Directions

1. In a large pot sauté onions with oil until clear.  Add garlic and continue to sauté for another 1-2 minutes.
2. Add spices, carrots and celery.  Cook to coat for 2-3 minutes.
3. Add water or broth and cook until vegetables are tender, approximately 20 minutes.
4. With a hand blender or using a upright blender purée your soup.
5. Return to heat and add milk.  Cook until hot.