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1
Heat oil in large saucepan over medium heat.
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2
Add onion and pinch of salt, and saute 5 minutes, or until onion is soft.
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3
Stir in ginger, and cook 1 to 2 minutes, or until fragrant.
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4
Add curry powder, cayenne, and 1/4 cup water.
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5
Cook 1 to 2 minutes, stirring to coat onion and ginger with curry mixture.
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6
Add carrots, banana, 1 tsp.
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7
salt, and 4 cups water, and bring to a boil.
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8
Reduce heat to medium-low, and simmer, uncovered, 25 minutes, or until carrots are soft enough to be pierced with fork.
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9
Puree soup in batches in blender or food processor.
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10
Return soup to pot, and stir in 1 cup coconut milk and lime juice.
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11
Simmer remaining 3/4 cup coconut milk in small saucepan over medium-high heat 10 minutes, or until reduced by half.
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12
Ladle soup in bowls, and swirl 11/2 Tbs.
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13
coconut milk reduction into each serving.
