Thai Curried Carrot Soup

I typically cook and bake with the seasons.  That's why you'll not find me making my much requested Caramel Corn in May.  But when it comes to soup, I mourn the warmer months.  It just doesn't seem right to  dine over a steaming bowl of the satisfying stuff.  Thankfully spring has been chilly thus far.  So I'm still in full swing when it comes to soup making. I love trying new flavors and combinations.  I especially like recreating soups I've tried at a restaurant, at home.

I also decided that a spring icon would be the carrot.  Bunnies...carrots?  We're all eating carrot cake right now.  So why not some Thai Curried Carrot Soup?

Here's my own version:

1 Tbsp olive oil
2 lbs fresh carrots, washed, peeled and cut into thick coins
2 green onion stalks, chopped
1/2 yellow onion, chopped
2 garlic cloves, pressed
1 tsp curry powder
3 cups chicken stock
1 tsp ground cumin
1/2 tsp ground ginger
1/2 tsp celery salt
1/2 tsp cayenne pepper
1 (14 oz) can coconut milk
Sea salt to taste

In a large saucepan, heat oil on medium heat until it sizzles.  Saute carrot coins, both kinds of chopped onions, and garlic until they give off their juices.  Sprinkle carrot mixture with curry powder and stir until well combined.  Slowly stir in chicken stock and increase heat to medium-high until mixture comes to a boil.  Reduce heat and simmer until carrots are very tender, about 45 minutes.  Using an immersion (stick) blender, blend carrots until smooth or to desired texture.  I typically leave a few larger pieces of vegetable.  If you do not have an immersion blender, you may transfer the carrot mixture to a regular blender or food processor and then return to sauce pan.

Add seasonings - cumin through cayenne pepper.  Stir in coconut milk and heat until warm.  Season with sea salt.

You can make this soup heartier or a complete meal by adding jasmine rice and/or shredded chicken.