Curry Carrot Soup
This soup tastes great served hot or cold!
For curry carrot soup, you will need:
– 1 tablespoon grass-fed butter
– 1 small yellow onion, chopped
– 3 garlic cloves, minced
– 2 teaspoons curry powder
– 1 orange, juiced and zest on the side
– 5 cups chicken stock
– 3 pounds carrot, peeled and chopped
– 1 cup coconut milk
– sea salt and pepper to your liking
To make the curry carrot soup:
Heat the butter in a large pot over medium heat. Sauté the onion and garlic for 5 minutes. Add the curry powder and stir constantly with a wooden spoon for about 20 seconds. Add the orange juice and cook for about 1 minute. Add the chicken stock and chopped carrots and bring the mixture to a boil. Lower the heat and simmer until the carrots are soft, about 20-30 minutes.
Once the carrots are cooked, stir in the coconut milk and let cool for 5 minutes. Using a blender, blend the soup in small batches and add the soup back into the pot. Season the soup with sea salt and pepper to your liking.
Serve the soup with a sprig of curly parsley (as pictured) or cilantro.