Creamy Broccoli/Carrot Soup

• oil1 tablespoon
• ginger1 inch

  grated

• onion↗1

  medium, chopped

• curry (madras)↗1 teaspoon
• carrot↗1 lb

  sliced

• broccoli↗1 lb

  stems and flowers

• garlic clove↗1

  sliced

• vegetable bouillon↗3 cups

  from a cube

• coconut milk↗1 cup
• salt↗1 teaspoon
• pepper↗1⁄8 teaspoon

  freshly ground

Step-by-step instructions

1. 1

   Heat oil in a large pan.

2. 2

   Saute onion and ginger until soft, about five minutes, stir now and then.

3. 3

   Add curry, stir to coat.

4. 4

   Add carrots, broccoli, garlic and bouillon.

5. 5

   Heat to boiling, temper heat and let simmer until carrots and broccoli are tender, about 20 minutes.

6. 6

   Puree the soup in a blender, food-processor or hand-held blender (that's what I use).

7. 7

   Now add coconut milk, salt and pepper.

8. 8

   Stir and reheat if necessary.