Curried Carrot Soup with Coconut Cream

2 Medium Onions (diced)
4 Cloves garlic
4 tbsp curry powder
10 Carrots, peeled and diced
2 litres vegetable stock
1 can coconut cream
Bunch of coriander

Dice and Sauté the onions, garlic and curry powder in oil until onion turns clear, being careful not to burn the curry powder on the bottom.
Add the carrots and cook for a further few minutes
Add the vegetable stock and cook until the carrots are tender
Take off the heat and whiz with a stick whiz or blender. Season to taste
To achieve a beautiful smooth consistency strain through a large sieve.
Serve with coconut cream and garnish with coriander

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