Carrot Bisque
1 T vegetable oil
1 medium sweet onion, diced
2 inches peeled and minced fresh ginger
1 T curry powder (I use Penzey’s Sweet)
Pinch cayenne pepper
1 regular package baby carrots cut into 1/4-inch rounds
1 ripe banana, peeled and sliced
1 t salt
1 13.5-oz. can light coconut milk
Juice of one lime

Heat oil in large saucepan over medium heat.
Add onion and salt, and sauté 5 minutes, or until onion is soft.
Stir in ginger and cook 1 to 2 minutes.
Stir in curry powder, cayenne, and 1/4 cup water. Cook 1 to 2 minutes.
Add carrots, banana, salt, and 3.5 cups water, and bring to a boil.
Reduce heat to medium-low and simmer, uncovered, 20 minutes.
Add coconut milk and lime juice and simmer, uncovered, 10 minutes.
Puree soup in three batches in blender or food processor.