Since most of the country is frozen and Florida didn't escape, I thought I post a wonderful soup that I make when the temps are cooling down.
1 onion, chopped
1 tablespoon curry powder
1 teaspoon of Thai Curry paste
2 pounds carrots, peeled and chopped
4 cups vegetable broth
3 cloves of pressed garlic
3 chunks about an inch each of fresh ginger peeled
1 1teaspoon of ground ginger
1 teaspoon of corriander
1 12oz can of coconut milk
parsley or cilantro for garnish
Put it all in the crockpot except for the coconut milk, cook on med for 6 hours until carrots are soft and falling apart. Blend with an immersion blender (I don't know how I ever lived without this gadget) or use an upright, add the can of coconut milk, garnish with cilantro or parsley.