1 tablespoon olive oil
1&1/2 medium onions, diced
3 cloves garlic, minced
4 medium to large carrots, sliced
1 teaspoon sea salt
2&1/2 cups water
1 14-ounce can coconut milk
2 teaspoons Madras curry, or to taste
1/8 teaspoon of pepper, or to taste
2 tablespoons white miso
2 tablespoons peeled and shredded raw carrot
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Heat the oil in a pot, and sauté the onion and garlic over medium heat for 2 to 3 minutes, or until the onion is translucent. Add the carrots and salt and sauté two minutes more. Add the water and coconut milk, bring to a boil, then reduce heat and simmer, covered, for 20 minutes or until vegetables are tender. Add curry and pepper and simmer for 2 minutes more.
Half fill a blender with some of the soup, add the miso, and blend well. (Caution! Blending hot soup can be dangerous. Do not fill the blender more than half-full.) Pour the pureed soup into a large bowl, and continue blending portions until all of it has been pureed. Return the soup to the pot, stir in the grated carrots, and bring to a simmer. Remove from heat and serve hot.