Senegalese Carrot Soup

Ingredients:

2 tablespoons butter or coconut oil
1 small onion, chopped
4 carrots, chopped
2 teaspoons african curry powder
3 cups vegetable stock
1-1/2 cup soy or coconut cream
salt and black pepper, to taste
coconut yogurt

Cook the onion in the butter and add the carrots. Saute for a few minutes and add the curry powder followed by the stock. Cover and simmer until carrots are tender.

Transfer soup to a blender along with the cream, salt, and pepper, and puree until smooth. Return to saucepan and simmer, thinning with stock as needed.

Top with a dollop of yogurt before serving.