Cold Curried Carrot Soup

So little work for such great flavor. Highly recommend! A beautiful color, and a truly lovely taste - full-on distilled carrot, with a hint of coconut and a whisper of spice.

This made four portions. I had one for lunch as is. I had one for dinner the following day, using it as a backdrop for the grilled branzino and steamed greens that I plated directly into the bowl with it. The other two portions are happily waiting in the freezer for a mealtime when I am either craving soup, or don't feel like cooking.

1 lb organic carrots, well washed and roughly chopped

1 can full-fat coconut milk

2 cups heavy cream

1 Tbsp curry powder

2 tsps garam masala

1 tsp olive oil

Salt to taste

Heat the oil in a saucepan and stir in the curry powder. Combine and heat, stirring constantly, for about thirty seconds, until the curry powder is fragrant.

Tip in the carrots, the coconut milk, and a generous pinch of salt and cook, covered, over medium heat, until the carrots are tender. This will obviously depend on the size of your carrot pieces, but took me about seven minutes.

Remove from the heat and allow to cool before blending, blender or immersion blender, until smooth.

Add the heavy cream and the garam masala and blend again to ensure that the soup is silky smooth.

Place in the refrigerator until fully chilled. I served it as is, but you could top this with a drizzle of cream, or a dollop of yogurt, or a smattering of chopped herbs,