We went to the farmers market this morning and were so inspired by the fresh and beautiful ingredients. Pepper grabbed a bunch of amazing carrots and decided to create this rich and delicious soup. It can be served in a smaller portion as a first course or in a larger entree portion.
The carrots become sweet, tender and almost creamy when simmered in the coconut milk and broth. The curry adds just the perfect amount of spicy undertones. We hope you try it and enjoy it as much as we did!
Drop butter into large saucepan and melt. Add in onions and saute until translucent in color. Add garlic, saute until lightly brown. Add grated ginger, carrots and veggie broth, simmer until carrots are tender.
Add in coconut milk, curry paste and salt and pepper and cook for 20 minutes to let flavors blend. Add more curry or salt if you feel its needed. Blend together with immersion blender or a few batches in a regular blender.