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Thai curry coconut carrot soup made with fresh garden carrots.


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Dice an onion and fry in a heavy pot with a little butter. Cut up 2 lbs of carrots into pieces about 1/2" long. Toss into the pot with onions when translucent. Add 1 T of Thai curry paste (not Indian curry!) and stir for a min or two. Add 14 oz of coconut milk, 1.5 cups of water, 1 t of salt and simmer for 15 min or so until carrots are tender. Run soup through a blender or use a handheld immersion blender and blend the soup until very smooth. Add the juice from one lime. Taste it and add more curry paste, salt, or lime if desired.

Pretty simple.


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