Thai Coconut and Carrot Soup

Thai Coconut and Carrot soup.

The sun is shining and it’s beginning to warm up (a little). The food we harvested this summer is rapidly dwindling and have a freezer break certainly did not help but we still have some carrots, so I decided to whip up this coconut and carrot soup. You can easily make it vegan-friendly by switching the stock with vegetable stock.

What you’ll need.

4 cups of Chicken broth. I try to make as much homemade stock as I can throughout the year but if you go to your local farm shop a lot of them tend to have homemade stock or a box stock from a grocery store will work as well.  You can also use half the stock if you prefer it super thick.

1 LB carrots

2 small onions or 1 med/large onion

1 400ml can of coconut milk

Yellow curry paste. I only used just over a teaspoon, but you can use more depending on spice tolerance.

½ stick/cup of butter- coconut oil would work too.

Fresh cilantro -or alternative herb to garnish

What you’ll do

1.     Melt butter in a medium to a large stockpot and sauté onion and carrots until onions are transparent and carrots being to soften. Usually 15 min.

2.     Stir in Chicken (or Vegetable) stock cook for additional 10 minutes.

3.     Stir in coconut milk and chilli paste and cook for 30 min or until carrots are soft.

4.     Allow soup to cool slightly before blending to desired consistency.

5.     Enjoy and try not to feel sad when it’s all gone