1
["Boil the potatoes in 3-4 cups of water until tender, about 20 minutes. When the water comes to a boil, add the bouillon and stir to help it dissolve. Once the potatoes are tender. turn the burner off and let them sit in the pot.", "In the meantime, pour the oil into a soup pot on medium heat. Add the onion, half the carrots, the ginger, nutmeg, curry powder, salt (if using additional salt), and pepper. Saute for 6-8 minutes, stirring with a wooden spoon.", "Add the remaining carrots, the cooked potato, and the broth.
2
Add 1 additional cup water, and stir. At this stage, you can also add the crushed garlic, which will resemble a paste.", "Bring to a boil, then reduce heat and simmer, covered, until the carrots are tender, about 25-30 minutes.", "In a blender or food processor, blend 3 ladlefuls of the soup.", "Return the blended soup to the pot with the remaining soup (if you prefer a fully pureed soup, puree it all; if, like most Americans, you like ""stuff"" in your soup, puree less for more texture).", "Then, stir in the coconut milk (make sure to shake the can of coconut milk before opening it; also, stir it before adding it to the soup to break it up).", "Add more curry powder, salt and/or pepper to taste. Ladle into bowls and garnish with the chopped chives. Enjoy!"]
