Ingredients:
1 tablespoon olive oil
1 medium onion, diced (1 cup)
1 teaspoon plus 1 pinch sea salt
2 tablespoons minced fresh ginger
1 Tablespoon curry powder
1 pinch cayenne pepper
4 large carrots, cut into ¼-inch rounds
1 ripe banana, peeled and sliced
1 13.5 ounces coconut milk
2½ tablespoons fresh lime juice

Directions:

  1. Heat oil in a large saucepan over medium heat. Add onion and a pinch of salt, and sauté 5 minutes, or until onion is soft. Stir in ginger, and cook 1-2 minutes more, or until fragrant. Add curry powder, cayenne, and ¼ cup water. Cook 1-2 minutes, stirring to coat onion and ginger.
  2. Add carrots, banana, 1 teaspoon salt, and 4 cups of water and bring to a boil. Reduce heat to a medium-low and simmer, uncovered, 25 minutes, or until carrots are soft enough to be pierced with a fork.
  3. Puree the soup in batches in a blender or food processor. Return soup to the pot, and stir in 1 cup of coconut milk and lime juice.
  4. Simmer remaining ¾ cup coconut milk in a small saucepan over medium-high heat 10 minutes, or until reduced by half.
  5. Ladle soup into bowls, and swirl 1½ tablespoons coconut milk reduction into each serving.

Serves 4