Vegan Local Carrot Soup

Megan Hutchison, of the LGG Board of Directors, made a large pot of this soup for the Winter Guild Gathering, January 21, 2012.

Ingredients

2 to 3 lbs. of local carrots (I bought big beautiful carrots from a farmer in Rockville, Indiana, available at Bloomingfoods)
3 cloves of garlic (I bought these from Michael Hicks with the Center for Community Empowerment at the Bloomington Winter Farmers’ Market)
1 yellow onion (from the garden!)
olive oil
1 can of coconut milk
3 cups of veggie broth (leftover veggies in the kitchen)
curry powder
cayenne peppers (dried from the garden)
maple syrup (from Maplewood Farm)

Preparation

Slice onions and dice carrots. Heat olive oil in soup pan and cook onions, carrots, and garlic with curry and cayenne until carrots are soft. You can also bake the carrots if your soup pot isn’t wide enough to cook them thoroughly. Add veggie broth and bring to a boil, reduce heat and simmer for 10 minutes. Add coconut milk and heat on low for another 5 minutes. Use immersion blender or regular blender to blend to desired consistency. Add 2 tablespoons of maple syrup. Stir maple syrup into soup—serve and enjoy!