| Preparation time | 10 min |
| Cooking Time | 20 min |
| Ready In | 30 min |
| Level of Difficulty | Easy |
| Servings | 3 |
Ingredients
1 onion, chopped1 tablespoon olive oil1 pound of carrots grated (approx. 1 bunch)1 tablespoon green curry paste (use whichever curry you like or garam masala -- this is just what we had in the fridge)1 can coconut milk2 cups vegetable stock
Directions
- Saute onion in olive oil in a pot appropriate for soup-making. (Stock pot, large saucepan)
- Throw in the carrots. Sweat it out over medium heat, until they begin to soften. Season with pinches of salt.
- Mix in green curry paste.
- Stir in coconut milk and veggie stock.
- Cook all together for 15-20 minutes. Let it simmer, walk away, come back and stir it a bit.
- It should be terribly fragrant at this point. Pop in your immersion blender and cream away.
- Serve as is, or dollop some greek yogurt on top. Yum!