Serves: Serves 4 medium portions or two large portions
This luscious, creamy soup is only six ingredients and comes together in under 30 minutes!
Ingredients
1 tablespoon coconut oil
1½ pounds carrots, peeled and roughly chopped into large pieces (about 5 cups)
1 medium onion, roughly chopped
2¼ teaspoons salt, divided
4 teaspoons red curry paste
3½ cups low-sodium chicken stock
1 13-ounce can light coconut milk
Instructions
In a large pot, heat coconut oil over a medium heat. Add carrot, onions and 1 teaspoons of salt, cook until slightly softened, about five minutes. Add curry paste, cook another minute. Add in chicken stock and ½ teaspoon more of salt. Bring to a boil and reduce to a simmer. Cover and cook for 15 minutes.
Transfer mixture to a blender and puree. Transfer back to the pot and add remaining salt and coconut milk. Simmer for 2-3 more minutes.
Season to taste with salt and pepper.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/curried-carrot-and-coconut-soup/