3 tablespoons butter
½ medium onion, roughly chopped
¾ pound carrots, peeled and cut into 1/2-inch coins
1 teaspoon peeled, grated fresh ginger
½ teaspoon ground cumin, to taste
½ teaspoon ground turmeric, to taste
½ teaspoon ground coriander, to taste
Pinch of cayenne pepper
1 Tb Vegetable Base (Erin used Better Than Bouillon® Seasoned Veg Base)
2 cups water
1 cup unsweetened coconut milk
Juice from ½ lime
Salt and freshly ground pepper
Cilantro, if you have it
1. In a large pot, melt the butter and add the onion and the chopped carrots along with the spices. Stir and cook until softened, about 10 minutes.
2. Add the stock; there should be enough to cover the vegetables. Bring the pot to a boil over high heat. Reduce the heat to medium and continue cooking until the carrots are cooked through, about 10 to 15 minutes.
3. If you have an immersion blender, purée the soup in the pot. If not, wait until the soup cools slightly, and purée in a food processor. Add enough coconut milk (and a little more stock or water if necessary) to bring the soup to the consistency you want. Adjust the seasoning (depending on the stock you use, you may need more or less salt), and lime juice to taste. Garnish and serve.