Curried Carrot Soup (Sass) Recipe

• 2 1/2 c. water
• 14 ounce coconut lowfat milk, (not "lite")
• 1 Tbsp. instant vegetable stock pwdr
• 1 Tbsp. mild curry blend plus
• 1 tsp mild curry blend
• 1/2 tsp salt, or possibly more to taste
• 1 lb carrots, peeled or possibly scrubbed trimmed and cut into large chunks Or possibly baby carrots
• 1 lrg sweet onion, quartered (about 8 ounces)
• 1 lrg russet potato peeled and cut into 8 chunks (about 8 ounces) Finely minced fresh cilantro for garnish (optional)

Directions