Curried Carrot Soup

4 Cups Carrots, Sliced
2 Cups Yellow Onion, Chopped
2 Tbsp Extra Virgin Olive Oil
1 Tbsp Curry Powder
1/2 tsp Powdered Ginger
1/4 tsp Garam Masala
Salt & Pepper, to taste*
3 Cups Vegetable Broth
1 (13.5 oz) Can Coconut Milk**

Heat oil in a large pot over medium heat and cook carrots and onions.  Cook and stir until veggies are soft and onions appear transluscent, about 8-10 minutes.  Add the curry, ginger, garam masala, salt and pepper.  Stir to combine and cook a few minutes longer until fragrant.  Add the vegetable broth and cook for an additional 10-15 minutes.  Stir in the can of coconut milk then blend the mixture together using an emmersion blender (you can also transfer 1/2 - 3/4 of the mixture to a regular blender).  Serve and enjoy!

*I have a sea salt-black pepper in pepper grinder that has roasted garlic in it that I used for this recipe.  Fresh garlic can be added, but I used my grinder just for a hint of the flavor.

**Light coconut milk can also be used for a lower calorie and lower fat option, but I haven't tried it so I'm not sure if taste or consistency will be as awesome as the regular stuff.

Nutritional Facts (Approximate) Serves 6 Per Serving: 222 Calories, 2g Protein, 17g Fat, 18g Carbs, 3g Fiber, 5g Iron