The key to this flavorful soup is in the roasting of the carrots. This soup doesn't call for actual curry leaves, but instead a "Curry powder, " Which is simply a blend of spices that impart a unique flavor to many dishes. It pairs really well with the subtle flavor of coconut, which acts as the creaminess for this bisque. This bisque works beautifully with any variety of carrot, from deep orange to pale white. Keep in mind, though, that the color of the carrots used will impact the color of the final dish. A blend of orange, yellow, and purple carrots may appear a bit drab, but will still taste fantastic. The coconut cream adds a creaminess that really takes it over the top. If you prefer, the coconut milk can also be substituted with another nondairy milk, such as almond or cashew or replaced with equal amounts of salted broth.
