Simple Carrot Soup

Ingredients

• Coconut oil

  2 tbsp or 27g

• Onions

  Raw

  1 medium or 110g

• Curry paste

  1 tbsp or 15g

• Carrots

  Raw

  7 cup chopped or 896g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  1 ¾ cup or 396g

• Salt

  Table

  1 tsp or 6g

• Water

  Plain, clean water

  1 ½ cup or 355g

• Lemons

  Raw, without peel

  1 fruit, small or 58g

• Fresh cilantro

  Coriander leaves, raw

  ⅔ tbsp or 0.7g

• Almonds

  Nuts, dry roasted, without salt added

  1 ¾ oz (22 whole kernels) or 50g

Directions

1. In a large soup pan over medium-high heat add the coconut oil and onion. Stir until the onions are well-coated, and allow to sauté until translucent, a few minutes.
2. Stir in the curry paste, and then the carrots. Allow to cook another minute or two, and then add the coconut milk, salt, and water, adding more water to cover if needed. Allow to simmer until the carrots are tender, 10 - 15 minutes, and then purée using a blender or hand blender until the soup is completely silky smooth.
3. This next part is important (with any soup) - make any needed adjustments. Add more water if the consistency needs to be thinned out a bit. After that taste for salt, adding more if needed. Season with a squeeze juice.
4. Serve garnished with cilantro and almonds. Enjoy!

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