A Simple Carrot Soup

Ingredients

• 2 tablespoons unsalted butter or extra-virgin coconut oil
• 1 onion, chopped
• Scant 1 tablespoon red curry paste, or to taste
• 2 pounds carrots, peeled and chopped – 1/2-inch chunks
• 1 14- ounce can full-fat coconut milk
• 1 1/2 teaspoons sea salt, or to taste
• 1 1/2 cups / 360 ml of water, or to cover
• 1 lemon or lime
• Micro greens / cilantro, chopped, toasted almonds, chile oil

Directions

Set a large soup pan over medium-high heat, then add the butter and onion. Stir so the onion gets coated in the fat, and cook for a few minutes, until it turns translucent. Spoon in the curry paste, followed by the carrots, and let everything cook for another minute or 2. Pour in the coconut milk, add the salt and water, and use a bit more water if the carrots are not covered. Let the soup simmer until the carrots are tender, 10 – 15 minutes. Puree it with a blender or hand blender until it is completely smooth and velvety. Now pause and fix what needs fixing: splash in more water if the soup is too thick, taste and add salt if it wants it, and finish with a generous squeeze of lemon or lime juice. Ladle into bowls and top with whatever is around, especially something crisp like almonds and something green like micro greens or cilantro.