(serves 4)
Ingredients
• 2 tbs unsalted butter or extra-virgin coconut oil
• 1 onion, chopped
• 1 tbs red curry paste, or to taste
• 2 pounds carrots, peeled and chopped - 1/2-inch chunks
• 1 14-ounce can full-fat coconut milk
• 1 1/2 tsp sea salt, or to taste
• 1 1/2 cup of water, or to cover
• 1 lemon or lime
Directions
1. Take a large soup pan, and over a medium to high heat add in butter and onion.
2. Stir well until the onions look well-covered. Sauté until they are translucent.
3. Stir in the curry paste, then add the carrots. Cook only for a minute before adding the coconut milk, salt, and water. Although you may wish to add more water.
4. Let this simmer around 10-15 minutes until your carrots seem tender. Next puree the mix with a blender or hand blender, giving yourself a lovely smooth soup.
5. Try and get the soup thinned out as much as you like by adding water. Then season to taste. Optional - add a squeeze of lemon or lime.
6. Serve your soup with a topping of choice.
Ingredients
• 2 tbs unsalted butter or extra-virgin coconut oil
• 1 onion, chopped
• 1 tbs red curry paste, or to taste
• 2 pounds carrots, peeled and chopped - 1/2-inch chunks
• 1 14-ounce can full-fat coconut milk
• 1 1/2 tsp sea salt, or to taste
• 1 1/2 cup of water, or to cover
• 1 lemon or lime
Directions
1. Take a large soup pan, and over a medium to high heat add in butter and onion.
2. Stir well until the onions look well-covered. Sauté until they are translucent.
3. Stir in the curry paste, then add the carrots. Cook only for a minute before adding the coconut milk, salt, and water. Although you may wish to add more water.
4. Let this simmer around 10-15 minutes until your carrots seem tender. Next puree the mix with a blender or hand blender, giving yourself a lovely smooth soup.
5. Try and get the soup thinned out as much as you like by adding water. Then season to taste. Optional - add a squeeze of lemon or lime.
6. Serve your soup with a topping of choice.