Simple Carrot Soup

Ingredients

• Coconut oil

  2 tbsp or 27g

• Onions

  Raw

  1 medium or 110g

• Curry paste

  1 tbsp or 15g

• Carrots

  Raw

  12 large or 864g

• Coconut milk

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

  1 ¾ cup or 396g

• Salt

  Table

  1 tsp or 6g

• Water

  Plain, clean water

  1 ½ cup or 355g

• Lemon juice

  Raw

  1 lemon yields or 47g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

Directions

1. In a large soup pan over medium-high heat, add the coconut oil and onion. Stir until the onions are well-coated and sauté until translucent, about 3-4 minutes.
2. Stir in the curry paste and carrots. Cook for another 1-2 minutes, then add the coconut milk, salt, and water. Add more water if needed to cover the carrots. Simmer until the carrots are tender, about 10-15 minutes.
3. Purée the soup using a blender or hand blender until completely smooth. Taste and adjust seasonings, adding more water or salt if needed. Finish with a squeeze of lemon juice.
4. Serve the soup garnished with cilantro. Enjoy!

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