2 tablespoons extra-virgin coconut oil
1 onion, chopped
1/2 tablespoon red curry paste, or to taste
1/2 tablespoon turmeric
2 pounds carrots, peeled and chopped - 1/2-inch chunks - I leave the skins on
1 14-ounce can full-fat coconut milk
1/2 teaspoons sea salt, or to taste
1 1/2 cups / 360 ml of water, or vegetable broth to cover
to serve (topping ideas): micro greens / Zesty Lemon Rosemary or Cayenne Kick crumbles
In a large soup pan over medium-high heat add the oil and onion. Stir until the onions are well-coated, and allow to saute 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 blender or hand blender until the soup is completely silky smooth. If you have a high powered blender, after the vegetables have cooked for about five minutes, add everything to the blender. The blender will do the rest including cook the soup.
Of course with any soup, you will want to make needed adjustments. To thick thin with water. Test salt and pepper to see if more is needed. I like to season this soup with a squeeze of 1/4 lemon.
Sprinkle on Zesty Lemon Rosemary or Cayenne Kick crumbles.
Prep time: 10 min - Cook time: 15 min