Definitely missed the ginger on this one, but hot sauce definitely helped.
Source: Your Allergy Chefs | Serves: 2-4 | Time: 40 min
Changes: skipped croutons; replaced onion and celery with fennel; skipped ginger
1 tbsp grapeseed oil
1 cup chopped fennel
2 tsp chopped garlic
2 tsp curry powder
1/2 tsp dried basil
1 pound #carrots, peeled and trimmed, cut into 1/4-inch coins (about 3 1/2 cups)
2 cups vegetable broth (homemade to reduce sodium)
1 pint #strawberries, rinsed, hulled, and halved
1 (2 1/2-inch) cinnamon stick
1 cup coconut milk
Hot sauce, to serve
In a large saucepan, heat oil over medium heat. Add onion and celery and cook for 5 minutes.
Add garlic, curry, basil, and ginger. Cook, stirring about 1 minute.
Add carrots, broth, strawberries, and cinnamon stick.
When soup comes to a simmer, reduce heat to medium-low and simmer gently until carrots are tender, about 20 minutes. Remove cinnamon stick.
In batches, transfer soup to a high speed blender and puree until smooth. Return soup to saucepan over medium heat. Add coconut milk. Cook just until heated through. Serve with hot sauce.