Creamy Curried Coconut Carrot Soup

Creamy Curried Coconut Carrot Soup

A tasty Thai curry carrot soup with coconut milk, ginger and creamy tahini!

ingredients

• 1 tablespoon Grace Organic Virgin Coconut Oil (or oil)
• 1 onion, diced
• 1 tablespoon garlic, grated
• 1 tablespoon ginger, grated
• 1 tablespoon red curry paste (or 2 teaspoons curry powder)
• 2 pounds carrots, peeled and diced
• 2 cups vegetable broth (or chicken broth)
• 1 (14 ounce) can Grace Organic Coconut milk
• 1/4 cup tahini (or peanut butter)
• 1 tablespoon fish sauce (or soy sauce or tamari)
• 2 tablespoons Grace Organic Coconut Sugar (or brown sugar)
• 2 tablespoons lime juice (~1 lime)

directions

1. Heat the oil in a large sauce pan over medium-high, add the onion and cook until tender, about 3-5 minutes, before adding the garlic, ginger and curry paste and cooking until fragrant, about a minute.
2. Add the carrots, broth and coconut milk, bring to a boil, reduce the heat and simmer, covered, until the carrots are tender, about 15 minutes, before pureeing (with a hand blender or in a blender or food processor).
3. Return to heat, add the tahini, let it melt and season with fish sauce, sugar and lime juice to taste before enjoying!

Nutrition Facts: Calories 245, Fat 13.2g (Saturated 6.6g, Trans 0), Cholesterol 0, Sodium 976mg, Carbs 29.5g (Fiber 5.5g, Sugars 13.1g), Protein 4.1g

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