From 101 Cookbooks
2 tbsp butter
1 onion, chopped
1 tbsp red curry paste
2 lb carrots, peeled and cut into 1/2 inch pieces
1 can coconut milk
1 1/2 tsp salt
1 1/2 cup water, to cover
lemon or lime juice, for serving
1 cup chopped toasted almonds, for serving
1. In a large pot melt butter over medium high. Cook onion until translucent. Stir in curry paste, then carrots and cook a minute or 2. Add in coconut milk, salt, and water. Add more water to cover if necessary.2. Simmer until carrots are tender, 10-15 minutes. Use an immersion blender to blend soup until it's silky smooth. Serve with a squeeze of lemon/lime juice and a sprinkle of toasted almonds.
Super simple soup for any night of the week.