Recipes

Instructions:  Heat the oil in a large pan. Add the onion,curry, garlic and carrots.  Saute 3 minutes. Add 1 can of the broth and bring to a boil. Lower the heat and cover the pan. Cook 10 minutes or till the carrots are very tender. Place the soup in a blender container along with the coconut milk, coconut cream bars, cashews, cilantro and red pepper. Blend till smooth. Return to the pan and add the rest of the broth. Heat through.
Garnish each serving with bell pepper. Serves 4.

Recipe submitted by:
Roxanne Chan
Albany, CA