Curried Carrot and Coconut Soup

Curried Carrot and Coconut Soup

* Cooking for Keeps

This luscious, creamy soup is only six ingredients and comes together in under 30 minutes!

Author: Nicole ~ Cooking for Keeps

Serves: Serves 4 medium portions or two large portions

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

1. 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.
2. 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.
3. Season to taste with salt and pepper.