Curried Coconut Carrot Soup

I found this recipe on a friend's facebook page and when I asked if I could share it, he said "Go ahead, it wasn't mine in the first place!" So I'm sharing the recipe here with a couple of little modifications. This is one of those times when organic really makes a huge difference. Do yourself a favour and use organic carrots when possible. They actually taste like carrots!

Ingredients:

2 tbsp virgin coconut oil
1 onion, peeled and chopped
6 cups organic carrots, unpeeled and roughly chopped
3-1/2 cups vegetable stock
One 15 ounce can of full-fat organic coconut milk
1/2 - 1 tbsp freshly chopped ginger root
1 tbsp curry powder
1/2 tsp chili flakes
Salt and Pepper to taste

Instructions: 

Heat the coconut oil in a large soup pot and add the onions. Sweat the onions on medium heat for about 7 minutes. Add the carrots and cook for another 5 minutes.

Pour in the stock and coconut milk, add the ginger, curry powder, and chili flakes. Put a lid on the pot and cook until the carrots are softened, about 25 minutes.

When the carrots are soft, using an immersion blender, purée until smooth. Season with salt and pepper and garnish with more chili flakes, if desired.