Simple Carrot Soup
Ingredients
The soup
-
2
tablespoons
unsalted butter or extra-virgin coconut oil
-
1
unit
onion, chopped
-
scant 1
tablespoon
red curry paste, or to taste
-
2
pounds
carrots, peeled and chopped into ½-inch chunks
-
1
14-ounce can
full-fat coconut milk
-
1 ½
teaspoons
sea salt, or to taste
-
1 ½
cups
water, or to cover
To serve
-
1
unit
lemon or lime
-
to taste
unit
micro greens, cilantro, chopped, toasted almonds, chile oil
Instructions
- 1. In a large soup pan, heat the butter and sauté the chopped onion until translucent.
- 2. Add the red curry paste and stir in the chopped carrots, cooking for another minute.
- 3. Pour in the coconut milk, salt, and enough water to cover the carrots.
- 4. Simmer until the carrots are tender, about 10 to 15 minutes.
- 5. Puree the soup until smooth using a blender or hand blender.
- 6. Adjust the consistency with more water if needed, and season with salt and lemon or lime juice.
- 7. Serve topped with your choice of garnishes.
Nutrition Facts (estimated)
Servings
4
Calories
363
Total fat
28g
Total carbohydrates
27g
Total protein
4g
Sodium
1048mg
Cholesterol
15mg
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