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Heat the olive oil in a large saucepan over medium heat.
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Add the onion, curry powder, and a pinch of salt.
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Sauté for 4-5 minutes.
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Add the garlic and cook for one minute more.
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Add the carrots and stock into the pot.
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Bring to a boil, and then reduce the heat to simmer.
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Simmer, covered, for 18-20 minutes until the carrots are tender.
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Remove from heat.
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Use an immersion blender to purée the ingredients in the pot until smooth.
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Alternatively, transfer to a blender in batches to purée.
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Return the puréed soup to the stove over medium heat and stir in the coconut milk, cooking for 3-4 minutes more.
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Adjust salt and pepper to taste. Serve warm.