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- Cook carrots in salt water, then strain and mash.
- In a pan melt butter, brown onion and add curry powder.
- Mix all these ingredients in a blender.
- Add stock and pour the soup back into the pan.
- Add coconut milk, salt and pepper.
- The soup should boil, then pour it into soup cups and cool in a refrigerator.
- Decorate with parsley or mint leaves and serve.