Curried Carrot Coconut Soup Recipe

INGREDIENTS:

• 1 Tbsp olive oil
• ½ small onion, chopped
• 1 garlic clove, minced
• 2 tsp yellow curry paste*
• ¼ tsp cayenne (optional)
• 1 lb. carrots, peeled and chopped
• 2 cups vegetable broth, reduced sodium
• 1 can (15 oz.) lite coconut milk
• ¼ cup plain yogurt (Greek or regular)
• cilantro, chopped for topping
• croutons for topping (optional)
• 2 pieces naan bread (optional)

INSTRUCTIONS:

1. Heat olive oil in a large saucepan over medium-high heat. Add onion and garlic and cook 3-5 min. until onion is translucent. Add curry paste, cayenne and cook an additional minute. Add carrots and chicken broth and continue to cook until carrots are tender (approx. 10-12 min). Turn off heat and let soup cool slightly.
2. Puree soup in a blender, working in batches. Add back to saucepan and stir in coconut milk. Heat until hot.
3. Serve soup in bowls and top with a dollop of yogurt, chopped cilantro, and fresh pepper.
4. Top with croutons and serve with ½ piece warm naan bread (optional).

Notes:
*Yellow curry paste is available in well stocked grocery stores and in Asian markets.


Source: Simple Healthy Kitchen