CURRIED CARROT SOUP
2 Tbsp ground turmeric
1 tsp ground cumin
½ cup diced onions
3 Tbsp curry paste
2 cups coconut milk
2 cups vegetable stock
1 Tbsp coconut oil
1 stalk lemon grass
3 leaves Kaffir lime
1 cup diced carrots
Set a heavy bottom pot on medium heat.
Add turmeric and cumin to toast. Add oil
and stir to combine with spices. Add
onions and ‘sweat’ to cook until translucent
but not browned.
Add curry paste and stir. Add coconut
milk and stock and bring to boil.
With the back of a knife, ‘bruise’ the
lime leaves and lemongrass stalk.
When the soup comes to a boil, reduce
heat to medium and add leaves, ó
carrots and stalk. Cover and let
simmer for 30 minutes.
Remove from heat and let cool. When
cool, remove leaves and stalk and blend
until smooth. Return to pot, add the rest of the carrots and
let simmer on low heat for 40 minutes.
You can add cubed firm organic tofu and garnish with cilantro, parsley or Thai basil