Instructions: Prep: about 10 minutes (if using baby carrots).

Cooking: 20 minutes

In a large soup pot, bring the water, coconut milk, stock powder, curry, and salt to a boil over high heat.

Meanwhile, in several batches, pulse the carrots, onion, and potato in a food processor until very finely chopped. As you finish chopping each batch, add it to the soup. Return the soup to a boil, cover, and simmer, stirring occasionally, until the carrots are very soft, about 20 minutes.

Puree the soup with an immersion blender (or cool slightly and puree in small batches in a blender or food processor). Add more salt if needed and reheat if necessary. Garnish each serving with cilantro if you wish.

Makes 4 servings

Cooking under pressure: Leave the carrots in large chunks but coarsely chop the onion and potato. Cook the soup in a pressure cooker for 5 minutes under high pressure. Use a quick-release method or allow the pressure to come down naturally. Proceed as directed in the recipe.

Curried carrot and pea soup with basmati rice: Turn leftovers into a main dish by reheating with some frozen peas. Ladle the soup over boiled basmati rice and garnish with a sprinkling of finely chopped cilantro.

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