Ginger Vegetable Soup

3-4            medium carrots cut into 2 to 3-
                 inch pieces
1               zucchini diced into 2 to 3-inch
                 pieces
5-6            asparagus spears cut into 
                 smaller pieces
2               cloves of garlic
1 and 1/2   inches of fresh ginger cut in half
4               cups of organic vegetable or 
                 free-range chicken broth
1 and 1/4   cups coconut milk
1-2            teaspoons curry powder  
Or 1/2       teaspoon turmeric powder
1               teaspoon mixed dried herbs
Sea salt and pepper to taste

• Put carrots, zucchini, asparagus, garlic and ginger in Vita-Mix or a high speed blender.  Add 2 cups of broth, liquefy

• In a medium pan mix  vegetable puree, coconut milk, the rest of the broth, curry powder, herbs, sea salt and pepper.  Bring to a boil, lower the heat and simmer for 10-15 minutes.