BUTTERNUT-CARROT SOUP WITH RED CURRY AND COCONUT MILK

By Clarabell

4 pts for 1 c

Ingredients

• 2 T butter or 1 T each of butter and olive oil
• 3 c peeled, diced butternut squash
• 3 c peeled, diced carrots
• 2 stalks celery, diced
• 1 small white onion, peeled and diced
• 2-3 large sprigs of fresh thyme
• 3 c vegetable broth
• 1-2 T Thai red curry paste
• 1/2 c coconut milk or more to taste
• 2 T honey or agave nectar

Preparation

Step 1

1. Melt butter in large soup pot. Cook squash, carrots, celery, onions and thyme sprigs over medium-high heat for about 8 minutes, stirring occasionally. Vegetables should get a little browned, but not scorched.

2. Add vegetable broth. Bring to a boil, reduce heat to medium, then cover and simmer for about 20-25 minutes or until vegetables are tender. Remove from heat. Carefully remove the stems of the thyme sprigs, leaving any leaves that may have fallen off into the soup.

3. Using an immersion blender, puree in the pot until smooth.

4. Mix in Thai red curry paste, coconut mile and honey. Season to taste with salt and pepper.

5. Serve hot or warm.

(Can be put through a sieve if you want very smooth.