Ingredients
SERVINGS: 4 Serving(s)
- ½ stick grassfed butter
- 1 pound organic carrots, peeled and chopped
- 1 medium onion, chopped
- 1 clove garlic, chopped
- 1 teaspoon curry powder
- 2 cups vegetable or chicken broth
- 1 (13.5-ounce) can unsweetened coconut milk
- 2 tablespoons Thai-style chili sauce
- Sea salt and freshly ground pepper, to taste
- Fresh basil leaves, for serving
Preparation
Melt butter in a large saucepan over medium-high heat. Add carrots, onion, garlic, and curry powder. Season with salt and pepper. Cook, stirring often, until carrots and onions are softened,10–15 minutes. Stir in broth, coconut milk, and chili sauce. Bring to a boil, reduce heat and simmer, stirring occasionally, until vegetables are completely soft and liquid is slightly reduced, 30–35 minutes. Let soup cool a bit, then purée until smooth using an immersion blender. Season with salt and pepper to taste. Serve topped with basil.
