Paleo Curried Carrot and Coconut Soup

By ROBandSEAN

This luscious, creamy soup is only six ingredients and comes together in under 30 minutes!

Ingredients

• 1 tablespoon coconut oil
• 1 1/2 pounds carrots, peeled and roughly chopped into large pieces (about 5 cups)
• 1 medium onion, roughly chopped
• 2 1/4 teaspoons salt, divided
• 4 teaspoons red curry paste
• 3 1/2 cups low-sodium chicken stock
• 1 13-ounce can light coconut milk

Details

Servings 4
Preparation time 5mins
Cooking time 25mins
Adapted from cookingforkeeps.com

Preparation

Step 1

In a large pot, heat coconut oil over a medium heat. Add carrot, onions and 1 teaspoons of salt, cook until slightly softened, about five minutes. Add curry paste, cook another minute. Add in chicken stock and ½ teaspoon more of salt. Bring to a boil and reduce to a simmer. Cover and cook for 15 minutes.
Transfer mixture to a blender and puree. Transfer back to the pot and add remaining salt and coconut milk. Simmer for 2-3 more minutes.
Season to taste with salt and pepper.