Curried Carrot Coconut Soup

Ingredients

• Butter

  Unsalted

  1 tbsp or 14g

• Onions

  Raw

  ½ small or 35g

• Garlic

  Raw

  1 cloves, minced or 3g

• Curry paste

  2 tsp or 10g

• Curry powder

  Spices

  ¼ tsp or 0.5g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Salt

  Table

  ½ tsp or 3g

• Carrots

  1 med raw - Whole Foods Market

  16 oz or 454g

• Chicken broth

  Soup, canned, less/reduced sodium

  2 cup or 480g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  2 cup or 452g

Directions

1. Melt butter in a large saucepan over high heat. Cook onion, garlic, curry paste, cayenne, and salt until fragrant, stirring often, about 2 minutes. Add carrots and broth and cook, covered, until carrots are very tender, about 12 minutes.
2. Puree soup until very smooth, using a blender and working in batches. Stir in coconut milk and heat until hot. Mix yogurt and cilantro in a small bowl. Serve bowls of soup with a dollop of yogurt.
3. *Find in grocery stores' Asian-foods aisle.
4. Note: Nutritional analysis is per 1 1/4-cup serving.
5. (source: https://www.myrecipes.com/recipe/curried-carrot-coconut-soup)

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