Ingredients
6 carrots peeled and chopped
1 clove of garlic diced
1 large onion diced
2 t of curry
2t liquid aminos
1T oil
1 inch peeled chopped ginger
1 can coconut milk
2 cups of water with 1/2 bullion cube or broth
sea salt to taste

Steps
Sautée onions and garlic with carrots in oil. Add Ginger and curry.
Slowly add water and aminos let simmer, turn down heat and simmer for twenty mins.
Turn off fire. Blend in small batches. Adding in coconut milk at end.
Serve with chopped thyme and pumpernickel bread with earthbalance and thyme mixed.