Simple Carrot Soup

Ingredients:

• 2 tbs extra-virgin coconut oil
• 1 onion, chopped
• 1 tbs red curry paste, or to taste
• 2 lbs carrots, peeled and chopped in 1/2-inch chunks
• 1 (14-oz) can full-fat coconut milk
• 1  1/2 tsp sea salt, or to taste
• 1  1/2 cups / 360 ml of water, or to cover
• 1 lemon or lime
• Micro greens, chopped cilantro, toasted almonds, or chile oil toppings (optional)
  
  

Directions:

1. In a large soup pan over medium-high heat add the coconut oil and onion. Stir until the onions are well-coated, and allow to sauté until translucent, a few minutes. 
2. Stir in the curry paste, and then the carrots. Allow to cook another minute or two. Then add the coconut milk, salt, and water, adding more water if needed. 
3. Allow to simmer until the carrots are tender, 10 – 15 minutes.  
4. Puree using a blender or hand blender until the soup is completely silky smooth. Add more water if the consistency needs to be thinned out a bit. 
5. Add salt to taste. 
6. Season with a big squeeze of lemon or lime juice. 
7. Serve topped with micro greens, chopped cilantro, toasted almonds, or chile oil toppings (optional).
8. Serves 4.
   
   

Vegan/Veg/GF/DF/Paleo

Borrowed from 101CookBooks