Curried Carrot-Coconut Soup

Easy and quick, with this soup you won’t care if it’s summer or winter, just if there is enough to repeat

3 garlic cloves
1 bunch of carrots (around 8-10)
1 can coconut milk (400ml/14oz)
3 small sweet potatoes
1 tablespoon curry
1 teaspoon turmeric
1 teaspoon ground cumin
1 tablespoon fresh or 1 teaspoon powdered ginger
Juice and zest of 1 organic orange
3 dried apricots
2 cups vegetable broth (or water and salt)
2 tablespoons olive or coconut oil
freshly ground black pepper to taste

View the full recipe at Can Caramelo →