Prep Cook Total CSA member, Sharon Choma 


  1. 2-3 large carrots
  2. 1 onion, chopped small
  3. 1 tsp fresh ginger, minced, for heat
  4. 1 1/2 tsp. curry powder
  5. 1 3/4 cups vegetable broth
  6. 1 14oz. can coconut milk
  7. sea salt, to taste


  1. Simmer the carrots, onions, ginger and curry powder in vegetable broth for 20-25 minutes, until carrots are soft.
  2. Allow to cool slightly, and then puree in a blender, working in batched if needed.
  3. Return to hear and stir in coconut milk until well combined.
  4. Season generously with sea salt, to taste.
  5. Serve hot, or chill until cold and serve as a vegetarian and vegan appetizer soup. Soup will thicken as it cools, so if serving cold, you may want to add a little extra liquid for consistency.

Riehm Produce Farm, LLC
7244 N. State Route 53
Tiffin, OH 44883