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Thai Coconut Carrot Soup

This recipe has always been a favourite of ours, it is super quick to make and usually we have all the ingredients on hand. It makes a delicious flavourful meal without much effort at all.
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Prep Time 10 minutes
Cook Time 15 minutes

Ingredients
  

  • 1 Tbsp Olive Oil
  • 2 Medium Onions, chopped
  • 2 Cloves Garlic, minced
  • 1 tsp Red Thai Curry Paste Adjust to taste
  • 6 Large Carrots, chopped
  • 4 Cups Veggie Broth
  • 1 Tbsp Maple Syrup
  • 1 Tbsp Lemon juice
  • 1 tsp Salt
  • 1 pinch Pepper
  • 3/4 Cup Coconut Milk

Instructions
 

  • Heat oil in a large saucepan and add onion, garlic and ginger and cook for 5 minutes
    Add curry paste and cook for 30 more seconds.
    Add carrots, stock, maple syrup, lemon juice, salt and pepper. Bring to a boil, then simmer until carrots are tender. Puree with a hand held immersion blender  (or in a blender- then add back to the saucepan). Pour in coconut milk and heat through.

Notes

Garnish with toasted coconut or chia seeds.