Coconut and Carrot Curry Soup

Ingredients

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• Carrot Carrot 6 6
• Coconut Oil Coconut Oil 1 tbsp 1 tbsp
• Small Onions Small Onions 1 1
• Garlic Garlic 3 cloves 3 cloves
• Ginger Root Ginger Root 2 tsp 2 tsp
• Yellow Curry Paste Yellow Curry Paste 2 tsp 2 tsp
• Vegetable Stock Vegetable Stock 1 litre 4 cups
• Table Salt Table Salt 1 tsp 1 tsp
• Coconut Milk Coconut Milk 250ml 1 cup
• Fresh Cilantro Fresh Coriander small handful small handful
• Mixed Sesame Seeds Mixed Sesame Seeds 2 tbsp 2 tbsp
• Cashew Nuts Cashew Nuts 2 tbsp 2 tbsp
• Lime Lime 3/4 3/4

Instructions

1. 1.Heat the coconut oil in a large pot over medium-high heat.
2. 2.Add the onion and sautée for 3 minutes. Add the chopped carrots and cook for 5 minutes, stirring occasionally. Add the ginger and garlic and cook for 1 minute. Add the curry paste and salt and cook for 1 more minute. Deglaze with a splash of veggie stock and scrape the bottom.
3. 3.Add the remaining stock and bring the pot to a boil. Reduce the heat to low and simmer until the carrots are completely cooked.
4. 4.Using an immersion blender (or several small batches with a regular blender), blend the soup until very smooth. Add the coconut milk and adjust the seasoning.
5. 5.- Serve in bowls and garnish with fresh cilantro (coriander), sesame seeds, chopped cashews and some lime wedges.

Nutritional Information

• Calories:
  262
• Fat:
  18g
• Sodium:
  226mg
• Carbs:
  19g
• Sugar:
  8g
• Protein:
  3g