This is so healthy !!! I love this soup so much, its damn near impossible to mess up and you can easily double the recipe. I love having this leftover for a healthy lunch and will probably be making it a lot to reset after Thanksgiving.
Time: 45 minutes
Makes: 4 bowls
1 lb carrots - baby carrots or whole carrots will work
1 - 2 inches ginger, peeled & grated
1/2 of a yellow onion
1 carton of vegetable or chicken broth
1/2 can coconut milk
1 tablespoon yellow curry paste
1 teaspoon soy sauce
salt + pepper to taste (this is a great one to use white pepper for!)
1/2 teaspoon garlic powder
Fresh basil for serving
Warm up your dutch oven or soup pot over low heat. Add in a tablespoon of butter or olive oil.
Slice the onion and add into the pot, cook over low heat until translucent. While the onion is cooking, peel the carrots and cut into pinky sized pieces. You want them to be roughly evenly sized so they cook evenly.
Once the onion is translucent, add in the carrots and turn the heat to medium low. Sauté for a few minutes then add in enough broth to cover the carrots. Add salt + pepper to taste as well as the ginger. Stir and then cover and simmer for 20-30 minutes. Check on the carrots every 10 minutes to stir and see if they're soft, add extra broth to keep them covered if necessary - once you can easily break them with your spoon, they're ready.
Transfer the contents of the pot to a blender and puree until smooth. Transfer back to the soup pot. Add a cup of broth and 1/2 can of coconut milk - you'll want to definitely add the all of the white part + some of the liquid, this part doesn't need to be exact. Stir in the curry paste + garlic powder + soy sauce. For adjusting the consistency, either add more broth to thin it or cook longer to thicken it.
Serve while hot or cold! Top with fresh basil.