COCONUT CURRY CARROT SOUP #recipe #organic #minimalist

COCONUT CURRY CARROT SOUP

Ingredients

• 2 tablespoons virgin coconut or extra-virgin olive oil
• 1½ pounds carrots, peeled, chopped (about 4 cups)
• 1 cup dry lentils
• Himalayan sea salt or kosher salt
• 1 habanero pepper, seeded, chopped
• 1 large shallot, chopped
• 1 1-inch piece ginger, peeled, chopped
• 4 garlic cloves, chopped
• 2 teaspoons curry powder
• 1 teaspoon turmeric powder
• 1 15-ounce can unsweetened coconut milk
• 2 cups water or vegetable broth
• Handful of fresh cilantro
• Crushed red pepper flakes, cilantro leaves, crushed red pepper flakes, or flaky bread (for serving)

Instructions

• Heat oil in a small pot over medium-high. Add chopped carrots, season with salt, and cook, tossing occasionally, until lightly browned around the edges.
• Add chiles, shallot, ginger, garlic, curry powder, and turmeric powder and cook, stirring often, until shallot and garlic are softened.
• Add coconut milk and water or vegetable broth. Bring to a boil, then reduce heat and simmer, stirring occasionally, until carrots and lentils are tender.
• Remove from the heat. Roughly chop the cilantro leaves and stems, add to the pan along with some salt and pepper to taste.
• Purée with an immersion blender or carefully in small batches in a blender until smooth.
• Garnish with red pepper flakes, cilantro leaves, or crushed red pepper flakes and serve with warm, flaky bread.

recipe from TheHappieHouse