Sunday, January 3, 2016

Carrot Soup

 It is officially winter. That means it's soup season!  This carrot soup comes together in a flash so it's great for a weeknight.

Carrot Soup 

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.

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