6 large carrots (3 lbs), peeled and cut into ½” pieces
1 large onion, chopped
2 Tbsp peanut oil or vegetable oil
2 cloves garlic, minced
1 Tbsp curry powder
3 cups low sodium vegetable or chicken broth
1/2 tsp salt
1 13 oz can light coconut milk
1 Tbsp pure maple syrup
1/2 cup plain Greek yogurt
2 Tbsp fresh dill, chopped
In a large, covered stock pot, sauté carrots and onion in oil for 7-10 minutes over medium heat, stirring occasionally. Add garlic, curry powder and salt and simmer and additional minute. Add broth and bring to a boil. Reduce heat and simmer 10-12 minutes, until carrots are tender.
Using a food processor or blender, puree half the soup at a time. Be careful not to fill the blender to full. Return soup to the pot, add maple syrup and combine. Combine yogurt and dill to make mixture. Top soup with yogurt and dill mixture and serve.