Prep Time: 15 minutes Cook Time: 3 hours Difficulty: Easy Servings: 8
1 tbsp oil
1 small onion peeled and diced
2.5 lb carrots peeled and diced
2 cups vegetable broth
2 cups canned coconut milk
2 garlic cloves minced
3 Tbsp Thai red curry paste
2 T bsp fresh lime juice
1 tsp honey
1 tsp sea salt
2 Tbsp minced ginger (optional)
Fresh basil (optional
Sauce onions until translucent.
Combine all ingredients in a crock pot on high or a pot on the stove.
Cook for several hours until carrots are tender.
Purée soup with an immersion blender.
Serve warm or chill overnight.
Garnish with basil if desired.