Carrot Soup
Healthy carrot soup with a spicy kick. You can make it a little spicy or a lot! Pairs wonderfully with chicken wings (or cauliflower buffalo bites) for a casual weekend meal.
Equipment
- 1 Large pot
- 1 Blender
- 1 Carrot Peeler
Ingredients
- 1 Tbsp. Oil e.g. coconut oil
- 1 Small Yellow Onion
- 2 Cloves Crushed Garlic or 1 tsp chopped garlic
- 2 lbs. Carrots 6 cups (about 8-10 carrots)
- 4 Cups Chicken Broth or vegetable broth
- 1 Tbsp. Grated Ginger or 1 tsp minced ginger
- 1 Can Coconut Milk 400 mL
- 1 Tbsp. Red or Yellow Curry Paste
- 2 Tbsp. Lime Juice
- Sriracha to taste
Instructions
- Dice one small yellow onion.
- Peel 2 lbs. of carrots and slice into thin circles.
- Heat 1 Tbsp. of coconut oil in a large pot on medium heat. Add diced yellow onions and 2 cloves of garlic to pot. Stir until onions re slightly browned.
- Add carrots, 4 cups of chicken broth and ginger to pot. Bring to a boil, then reduce heat to simmer for 25 minutes.
- Remove from heat and use immersion blender (or transfer contents to regular blender) to puree the carrots.
- Return to heat and add coconut milk, curry paste, lime juice and sriracha.