This was a delightful surprise. I was wanting to use up some of the abundance of carrots in our fridge and decide to make this soup. It was delicious and I was shocked that my 5 year old even asked for seconds! Score.
- 1 onion, chopped
- 1 Tbsp ground cumin
- 1 Tbsp ground coriander
- 1/2 tsp tumeric
- 1 1/2 Tbsp red curry paste (I used Thai Kitchen brand), more if you want it spicy
- 10 good sized carrots (about 2.5 lbs)
- 2 cups water
- 2 cans coconut milk
- 1/2 tsp salt, or to taste
Saute onion dry, in olive oil, or in water. After 2 minutes, add spices and curry paste. Saute while you chop the carrots. Add carrots, put a lid on and saute 5 minutes. Add water and coconut milk. Bring to a boil, then turn down and simmer covered, until carrots are very tender. Transfer to a blender to puree or use an immersion blender. Puree until very smooth. Add salt to taste and mix well (or blend some more). Enjoy!