10 Organic carrots washed and sliced
½ Sweet yellow onion
1 32oz. box of organic low sodium chicken broth
½ can of coconut milk unsweetened
4 Cups of water
1 Tablespoon of butter
1 Tablespoon of curry
½ teaspoon of ginger
2 Tablespoons of light brown sugar
Salt and Pepper to taste
Parmesan and toasted pine nuts for garnish
Brown one half of a chopped sweet yellow onion with butter in a stockpot. Add the chicken broth, 4 cups of water, salt and chopped carrots. Boil until carrots are cooked through and tender. Let it cool for at least 20 minutes. Then transfer the cooked carrots and broth in small batches to a blender or a bullet. Add a spoonful of coconut milk and blend, but remember to leave plenty of room for the carrots to move and puree. When all the carrots are mixed with coconut milk and pureed put the soup back into the stockpot and add the curry, ginger, brown sugar and salt-pepper to taste. Warm the soup, garnish with fresh parmesan and pine nuts and …Enjoy!
I know-I know…what’s up with two recipes in one week and I’m not even saying hello. Well…it goes like this. I made this soup the other night, but wasn’t thinking about a blog post, but them OMG it was so flipping good that I had to share it with you. Seriously, I can’t get enough of it and it’s just the Bomb-Dizzle!