Download ImageIngredients1/2 kg purple carrots (chopped)1 large potato (chopped)2 tbsp olive oil1 large onion (finely diced)3 cloves garlic (minced)1 inch ginger (grated)2 tsp curry powder1/2 tsp coriander powder1/2 tsp chilli powder1&1/2 tsp salt (divided, to taste)2 cups water or vegetable stock1 cup coconut milkparsley or cilantro (chopped, garnish)lemon wedge (garnish)chilli flakes (optional, garnish)StepsHeat oil in a pot over medium high. Add chopped carrots & potato, add 1/2 tsp salt, cook until lightly browned around the edges (abt 10 mins)Add onion, ginger, garlic, curry, chilli & coriander powder, cook (stirring often) for abt 8 mins.Add water (or vegetable stock), bring to a boil, then reduce heat & simmer, until carrots & potatoes are tender (abt 20 mins)Add coconut milk & salt, cook for 5 more mins.Purée soup with an immersion blender or, carefully, in small batches in a blender until smooth.Taste to adjust seasoning, ladle into individual serving bowls, garnish with a drizzle of coconut milk, chopped herbs of choice, chilli flakes (optional), a wedge of lemon & serve warm with bread. Source : www.instagram.com