This paleo creamy carrot soup is really easy to make and deliciously healthy to eat. It's velvety smooth and rich in flavor. It will help your digestion and your immune system!
Ingredients
2 Tbs ghee (or substitute olive or coconut oil for vegan)
1 med onion, chopped
sea salt, to taste
1 Tbs red curry paste
2 lb carrots, peeled and cut into 1-in pieces
1 14-oz can full-fat coconut milk
14 oz water (just fill up the coconut milk can)
Optional toppings: hemp seeds, raw buckwheat groats, pomegranate seeds, microgreens, lemon zest, truffle oil (whatever makes you smile). I topped mine with buckwheat groats and pomegranate seeds.
Instructions
Heat the ghee in a large soup pot over med heat.
Add the onion and season it with salt.
Saute, stirring, until the onion begins to soften, about 3 mins.
Add the curry paste and cook, stirring 1 min.
Add the carrots, and stir for 1 min.
Add the coconut milk and the water.
Bring to a boil, reduce the heat and simmer, uncovered for 15 mins. Then, cover and simmer an additional 10- to- 15 mins or until the carrots are tender.
Transfer mixture to a blender, or use a hand blender to blend until smooth.
Ladle into bowls and sprinkle on the toppings of your choice.
Enjoy
Recipe by Kitchen of Youth at https://kitchenofyouth.com/paleo-creamy-carrot-soup/