398mls | 1 cancanned coconut milk, full fat will give a richer, thicker texture but light can also be used if you don't mind your soup slightly thinner
1 - 2teaspoonssalt, add to taste
1teaspoonsugar, optional but lifts the flavour slightly
Heat the coconut oil in large soup pan
Saute the onion until just starting to turn golden brown.
Add the carrots, potato, garlic & curry powder and cook for a few more minutes, stirring every 30 seconds or so.
Add the stock/water and simmer until the potatoes and carrots are tender (about 10 minutes). At this point if you prefer a thicker, smoother soup, you can remove half, blend it up in a blender, then return it to the pan before continuing with the next step.