CURRIED CARROT SOUP
You’ve been there.
Your cart is almost full, maybe a few more items to pick up, but then you see it. A sale on something organic!
“Can I actually use 14 carrots in a week, though?” You ask yourself as your free arm reaches down and without even realizing, you’re at home with more veggies than you know what to do with.
Luckily the fall weather is the perfect excuse to get back into the kitchen and start making real comfort food; soup being the best comfort food you could ever ask for.
This particular soup is easier to make than putting pants on and actually leaving the apartment to get take out. Trust me.
Make This Because: Curry and Carrot is one of those mysteriously incredible combinations that you shouldn’t live without.
1 lb (about 5 large) Carrots
2 white onions (small/med)
1 Tbls, Olive Oil
2 Tbls, Vegan Butter
1.5 Tbls, Curry Paste (your fav kind)
4 Cups, Broth
1 can, light Coconut Milk
Sauté onion for 5 minutes in oil. Add carrots + curry paste and sauté for another 5. Add remaining ingredients (except coconut milk) and boil for 15 minutes, until carrots are perfectly tender. You can test with a fork.
Remove from heat and blend. Once all the chunks are gone, slowly add in your can of coconut milk and blend until you’ve got a beautiful, silky soup, full of flavour.
I like to serve with a little bit of massaged kale and fresh bread.