Carrot Coconut Curry Soup

Ingredients

• 2 lb carrots chopped.
• Cilantro for garnish.
• 2 tbsp. green curry paste (or more if you like it spicy).
• 1 tsp. pepper.
• 2 tsp. salt.
• 7 oz coconut milk.
• 1 1/2 qt of veggie or chicken stock, up to 1/2 quart more if desired.
• 1 tbsp. ginger minced.
• 3 tbsp. butter organic.
• 2 cloves garlic chopped.
• 1/2 large onion.
• Crusty leftover bread, roasted garlic, french or sourdough bread makes delicious croutons.
  

Instructions

• Drop butter into large saucepan and melt.
• Add in onions and saute until translucent in color.
• Add garlic, saute until lightly brown.
• Add grated ginger, carrots and veggie broth, simmer until carrots are tender.
• Add in coconut milk, curry paste and salt and pepper and cook for 20 minutes to let flavors blend. Add more curry or salt if you feel its needed.
• Blend together with immersion blender or a few batches in a regular blender.
• Add back to pot and keep warm until ready to serve. Garnish with cilantro and croutons if desired, and serve.
• If using croutons, cut the bread into 1/2″ cubes, drizzle with olive oil and bake at 350° or pan fry until crisp.

Notes

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