A friendly spicy kick.
Gather the Following
- 2 pounds sliced carrots
- 2 cups vegetable broth
- 2 shallots cut in half
- 3 cloves chopped garlic
- 1/2 tsp dried basil
- 1 tsp dried ginger
- 1 cup whole fat coconut milk, with 1 tbsp solidified oil set aside
- 1 tsp curry paste
- additional water for covering; approximately 1 to 1 1/2 cups
Combine carrots, broth, basil, ginger, and shallots in a large pot. Cover with additional 1 inch of water to account for carrots soaking up the liquid.
Boil carrots until soft, while stirring occasionally.
In a separate pan, scoop 1 tbsp solidified coconut oil from the can of coconut milk. Heat until hot. Add curry paste and stir with a rubber spatula until dissolved.
After curry paste is dissolved, add chopped garlic and heat while constantly stirring. You don’t want to brown the garlic. You only want to heat the garlic to release some flavor.
Add 1 cup coconut milk and mix thoroughly.
Turn off heat, but leave on warmed burner.
Once Carrots are Soft…
- Turn off heat and remove from warm burner.
- Using an immersion blender, carefully blend mixture until there are no visible chunks. Approximately 3-5 minutes should suffice.
- Gently stir in coconut, curry, garlic mixture.
Soup Consistency: Feel free to add additional water, coconut milk, or vegetable broth to achieve a “soupier” consistency.
Optional Garnishes: Fresh Herbs; Roasted Pumpkin Seeds; Balsamic Vinegar
Salt and Pepper to taste!