creamy curried vegetable soup
4 large garlic cloves, chopped
3 large carrots, grated
1 pattipan (or other summer squash) grated
2 large ripe tomatoes, chopped
2 cups chicken or veggie broth
1 tsp salt
1 can coconut milk
2 tsps curry paste (to taste)
Saute shallots until soft. Add garlic and saute until soft. Add carrots & saute another couple minutes. Add grated squash and chopped tomatoes with broth & salt. Bring to simmer. Let cook until all the veggies are soft, about 15 - 20 minutes.
Remove from heat and add the coconut milk and curry.
Blend with hand blender until smooth.