Ginger, Turmeric & Carrot Soup

1 tbsp olive oil
1 tbsp curry powder 

1 tsp turmeric powder
1 yellow onion, roughly chopped
5 carrots, sliced
2" piece of ginger, peeled and chopped
1 15oz can coconut milk
3 cups stock (vegetable or chicken)
Salt and pepper to taste

• Cook onion in olive oil until soft and translucent, add the ginger, turmeric and curry powder, cook another minute or two.
• Add the carrots and cook several minutes until they soften a little.
• Add stock and coconut milk, stir, season with salt and pepper.
• Simmer everything for 25 minutes or so until the carrots are very soft.
• Transfer to a blender and puree until completely smooth.

Good topped with some chopped cilantro.