Easy Fall Soup

Curried Carrot Orange Soup



1 tablespoon oil
2 teaspoons curry powder (more or less depending on your like of curry)
1 garlic clove pressed
1 teaspoons grated ginger root
1/2 medium onion, coarsely chopped
1 pound carrots, peeled and sliced into 1/4-inch-thick rounds
1 medium bay leaf
3 cups low-sodium vegetable broth
1/4 cup orange juice
1/2 cup canned coconut milk (lite)

Add the spices and garlic to the oil. Cook about 1 minute. Add ginger, onion, carrots, bay leaf and broth. Cook until carrots tender. 15-20 min. Blend in batches or use hand held "blender stick". Return to pot and add OJ and coconut milk. Reheat and serve warm.

Serve with a salad for a nice lunch or light dinner. I served with an salad of lettuce, spiced pecans, apples, blue cheese and a homemade honey vinegar dressing.

The recipe is easy to adjust for a crowd, I quadrupled for a work lunch.