COCONUT CARROT GINGER SOUP

Ingredients

• 1 Can Full Fat Coconut Milk
• 1 Medium Yellow Onion
  • Chopped
• 3/4 Teaspoon Sea Salt
• 2 Teaspoons Ginger
  • Peeled and Grated
• 2 Teaspoons Yellow Curry Paste
• 1 Clove Garlic
  • Minced
• 12 Oz. Carrots
  • Quartered Lengthwise
• 2 3/4 Cups Veggie Broth
• 2 Tablespoons Lime Juice

Directions

1. Heat 1/3 cup of the coconut milk in a large saucepan over medium-high heat.
   
   
2. Add the onion and salt and cook while stirring occasionally until the onion is softened, about 5 minutes.
   
   
3. Stir in the ginger, curry paste and garlic and cook while stirring until well combined and fragrant, about 1 minute.
   
   
4. Add the carrots, broth, lime juice, cilantro and the remaining coconut milk and bring to a boil over high heat.
   
   
5. Reduce heat to low and simmer, covered, until the carrots are very tender, about 30 minutes.

Notes:
Good texture, but tastes a little bland. Add heat next time around