Thai Coconut Curry Carrot Soup

Ingredients

• 2 Tbsp butter or coconut oil
• 1 yellow onion
• 4 Tbsp red Thai curry paste
• 1 lb. carrots
• 1 sweet potato
• 3 cups vegetable broth
• 13.5 oz. can full fat coconut milk
• Salt and pepper to taste
• Cilantro
• Sriracha

Directions

1. Dice the onion and put it in a large pot with the butter or coconut oil. As it cooks, peel the sweet potato and cut it into about 1-inch cubes. Sauté the onion until it is soft and translucent, about 5 minutes, then stir in the Thai curry paste and cook for about a minute more.
2. Add the sweet potato once the curry paste has cooked, and keep sautéing while you peel and slice the carrots. As the carrots are sliced, add them to the pot.
3. Pour in the vegetable broth and stir everything together. Cover the pot and raise the heat to medium-high. When the soup reaches a boil, lower the burner to low, or just a little above low, and let it simmer for 30 minutes, stirring now and then. After 30 minutes, the carrots and sweet potatoes should be so tender that they break apart when you stir.
4. Turn off the heat and move the pot away from the hot burner so it can cool more quickly; another spot on the stove is fine. Pour in the coconut milk and stir it through. If you’d like, save a tablespoon or two of the coconut milk to garnish the finished soup.
5. Blend the soup in the pot with an immersion blender, or let it cool further and purée it carefully in batches in a traditional blender. Once the soup is smooth, taste and add salt or pepper if desired; how much it needs will depend mostly on the broth. Garnish with fresh cilantro and a drizzle of sriracha, if desired.