Vegan Carrot Curry soup

Ingredients

• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 2 teaspoons curry powder
• ½ teaspoon ground cinnamon
• ½ teaspoon grated ginger
• 2 pounds carrots, chopped
• 1 can (14oz) coconut milk 
• 14 ounces water
• 1 teaspoon chopped fresh cilantro
• Jalapenos, chopped and deseeded (optional)

Directions

1. Pour the vegetable broth into a soup pot and bring to a boil. 
2. Stir in the curry powder, cumin, cinnamon and ginger; add the carrots.
3. Reduce heat to a simmer, and cook for 20 minutes, (until carrots are tender) stirring often.
4. Strain out the carrots from the broth and begin to puree carrots, adding about 1/4 cup broth into blender to allow carrots to puree.
5. Stir in coconut milk and the water.
6. Bring back to a simmer, when warm serve and sprinkle cilantro and jalapeno to garnish.