|Serves||6 to 8|
|Total Time||1 hour|
Don’t worry about exact proportions in this soup; the ingredients tend to balance out whatever you do.
|2||Tbsp. olive or peanut oil|
|1||Tbsp. butter (optional)|
|1½||lb. carrots (about 16 medium), washed, trimmed, and chopped (don’t bother peeling them)|
|1||medium onion (sweet if available, storage if not), peeled and chopped|
|4 to 6||garlic cloves, peeled and chopped|
|2||Tbsp. fresh ginger, peeled and chopped|
|1||can (about 14 ounces) coconut milk (optional)|
|1||qt. chicken or vegetable stock|
|~||Salt and pepper, to taste|
|½ to 1||tsp. curry powder (optional)|
|~||Plain yogurt, sour cream, or crème fraîche|
|~||Freshly chopped chives and/or cilantro leaves|
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