Heidi Swanson’s Simple Carrot Soup

Yield: 2 servings

Carrots and onion form the base, spiked with dollop of red curry paste, and then pureed into silky oblivion. Once pureed, chose any topping you have on hand

Ingredients:

• 1 tablespoon butter or extra-virgin coconut oil
• 1 onion, 54 grams, chopped
• 1/2 tablespoon red curry paste, or to taste
• 453 grams carrots, peeled and cut into 1 cm chunks
• 1-212ml-can coconut milk, 200 ml
• 3/4 teaspoon salt, or to taste
• 180 ml water, or to cover
• 1/2 lemon or lime

to serve

• sprouts
• toasted almonds
• cilantro, chopped
• chile oil

Instructions

1. In a large soup pan over medium-high heat add the butter 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.
2. Add more water if the consistency needs to be thinned out a bit. After that taste for salt, adding more if needed. If you like season this soup with a great big squeeze or lemon or lime juice. Serve topped with whatever you have on hand: crunchy almonds, sprouts and/or cilantro, chile oil.

total time: 30 minutes
preparation time: 10 minutes
cooking/baking time: 15 minutes