Carrot Coconut Curry Soup

I am easily inspired. That's basically who I am. If I see something I like, I will find ways to get it, or ways to make it. This was inspired by a wonderful soup I had at the Marriott in Victoria, BC, as well as Prima in.. Walnut Creek. Prima, let's just say, over-hyped. I know I went on a wrong day, so my sister keeps telling me.... But, I've been to enough "nice" restaurants.. to know bad food/ service when I taste/ get it. Until next time, I will always consider Prima as a restaurant with a floozy waitress, salty everything, and cold/room temperature entrees. BUT, we did order the soup of the day, and it was carrot. That was good. So here is my twist on Prima + Marriott. Walnut Creek is bustling with all these new/ good places to eat... but so far so many of them have just been "mediocre" at best. Hope to try out all of them! Strong hits so far: Le Bistro, Lark Creek ( even if it's for the old... haha)
and the misses: (I'm sure they have good food, it's just not me to eat that) Lettuce ( I don't like just salads...) Prima.. ( yes that belongs here for now) PF Changs ( for being PF Changs....oh gosh that was an experience... )


Carrot Coconut Curry Soup

3/4 pounds carrots, peeled and chopped into small pieces
1/4 onion chopped
1 tbsp butter
1 can chicken broth
1/4 tsp ground ginger
1/8 tsp cinnamon
1/8 tsp nutmeg
1 tbsp brown sugar
1/4 tsp curry powder

1/4 cup coconut milk
1/2 cup whole milk

1. Heat onions in a pan with butter until transparent.
2. Add in the carrots and spices, saute for 5 minutes, add in chicken broth, stir, and simmer for 30 minutes, or until carrots are tender, add water if necessary
3. Let mixture cool for 5 minutes, and place into a blender to emulsify into a puree, PULSE.. don't leave on for a long period of time, mixture is hot, it will explode.
4. Return puree to a pot, and stir in coconut milk / milk to desired consistency. Can be served warm or cold...