Autumn Carrot Bisque Recipe

Directions:

1. In a stockpot over low-medium heat, cook the carrots and onions in the peanut oil for 7 to 10 minutes; cover and stir occasionally.
2. You want the onions to brown but not to burn, although if they burn a little bit it's not the end of the world.
3. Add the garlic, curry, salt, and pepper; saute for 1 more minute.
4. Add the 3 cups of broth, cover, and bring to a boil.
5. Lower the heat and simmer for 10 to 12 minutes, or until the carrots are tender.
6. Add the coconut milk and bring to a low boil.
7. Turn the heat off. Use a handheld blender to puree half of the soup; if you don’t have one, then puree half the soup in a blender and add it back to the soup pot.
8. Add the maple syrup and stir. Serve hot.
9. *Just A thought*:If you are using a blender to puree the soup, let the soup cool a bit so that the steam doesn't cause the blender lid to pop off and hot soup to splatter everywhere.
10. Once the soup has cooled, give it a few pulses in the blender, lift the lid to let steam escape, and repeat.