8 Carrots, Peeled and Small Diced
2 Ribs of Celery, Small Diced
1 Small Onion, Small Diced
1 tablespoon Ginger, minced
Combine all in heavy bottom pot and sweat the vegetables without browning until soft. Then add the following spices. continue cooking the spices until aromatic.
1 small cinnamon stick
2 tablespoon Dry Curry
1 teaspoon Cumin Seeds
1 teaspoon Coriander Seeds
Continue cooking the spices until aromatic.
Cover with water (about a quart) and simmer for 25-30 minutes. Puree in a blender or food processor until smooth. Adjust seasoning with salt and additional curry powder if needed.
Salt to taste
Garnish-Fine shred 2 carrots and combine with a ¼ cup of shredded coconut. Toast in oven for 15-20 minutes on 325 F.