This soup is pretty simple. It starts with a little oil and a couple of onions, sauteed in a pot. Add curry powder and continue to sautee for a moment or two, until it becomes quite aromatic. I put in about two tablespoons of curry. Then add vegetable stock and carrots and boil away. Once the carrots are tender, blend to get a nice creamy texture. Add a tablespoon or two of coconut milk and swirl in.
The soup was great with this salad. It's romaine lettuce, beets, tomatoes, and Israeli couscous. I saw Israeli couscous at the farmers' market and just had to try it - it's so big and puffy looking for couscous! It's also very good. This is dressed with a little olive oil and a little salt.
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