Carrot Soup

(Serves 4)


4 big red carrots, grated 
2 teaspoons oil 
1 onion, sliced fine 
2 teaspoons curry powder 
2 tablespoons cornflour mixed in 
½ cup water 
¼ cup fresh coconut milk 
Salt and pepper to taste 


Heat the oil, then sauté onion with curry powder for 3 minutes. 
Add carrots and sauté for 6 minutes. 
Add 9 cups water. Let simmer for 30 minutes. 
Cool, strain, and reheat (optional). 
While simmering, add cornflour. 
Cool slightly, then add coconut milk, and salt and pepper to taste. 

Serve immediately with soup sticks.