A Simple Carrot Soup
A very simple, easy, silky and delicious soup using very few ingredients.
Servings Prep Time
4people 10minutes
Cook Time
15minutes
Servings Prep Time
4people 10minutes
Cook Time
15minutes
Ingredients
Instructions
  1. In a large soup pan over medium-high heat, add the coconut oil (or butter) and onions. Stir until the onions are well-coated, and allow to sauté until translucent, a few minutes. Stir in the curry paste, and then the carrots. Allow to cook another minute or two, and then add the coconut milk, salt and water, adding more water to cover if needed. Allow to simmer until the carrots are tender, 10 – 15 minutes, and then puree using a hand blender until the soup is silky smooth.
  2. The next part is important (with any soup) – make any needed adjustments. Add more water if the consistency needs to be thinned out a bit (I didn’t need to do anything). After that, taste for salt, adding more if needed.
  3. Add a great big squeeze of lemon or lime juice. Serve topped with whatever you have on hand. Heidi suggests adding something crunchy (almonds) and a lot of something green (micro greens and chopped cilantro). I only had cilantro on hand, and it was wonderful.
Recipe Notes

I can’t wait to plant carrots in our garden this spring and make this soup for our grandkids after they pull up their sweet and tender harvest.

XO