Creamy Carrot Soup

• 4 c carrots, peeled and chopped
• 2 c potatoes, peeled and cubed
• 1 onion, chopped
• 2 c vegetable stock (or more, to cover vegetables)

Combine in a saucepan and cook until vegetables are soft.  Do not drain. Set aside to cool slightly, then blend with an immersion blender.

Add:

• 1 can coconut milk + 1 can water
• 1/2 tsp curry powder
• 1/2 tsp seasoned salt
• salt and pepper

Stir to blend (or blend further with the immersion blender).  Reheat and serve.  Freezes well.