Instructions

1. Bring chicken broth to a rolling simmer over medium high heat.  Add onion and carrots and let simmer until carrots are extremely soft, about 35-40 minutes.
2. Add ginger and curry and let cook another 5 minutes.
3. Blend soup with an immersion blender until it is a smooth puree (you could also use a regular blender, being careful not to burn yourself).
4. Add creamed coconut (I find it easiest to slice through the package with a sharp knife, and then store any leftovers in my fridge).