1 tbsp. coconut oil
½ yellow onion, diced
4½ c. carrots, chopped
¼ c. yellow curry sauce
1 tbsp. lime juice
1 tbsp. chili garlic paste
1 tbsp. black pepper
1 tbsp. ground ginger
2 tsp. salt
2 c. vegetable broth
2 cans of coconut milk
Microgreens for garnish
Toasted chickpeas for garnish
Coconut yogurt for garnish
Extra virgin olive oil for garnish
Red pepper flakes for garnish
1. In a large pot, add your coconut oil and diced onion, then cook over medium-high heat for 5 minutes until translucent.
2. Next, add the carrots, yellow curry sauce, chili garlic paste, lime juice, pepper, ginger, and salt.
3. Cook for 10 minutes, stirring occasionally to avoid burning the carrots or onions.
4. Then, add the vegetable broth and coconut milk to the pot.
5. Bring to a boil, then turn the heat to low and cover.
6. Allow the soup to simmer for 45 minutes.
7. After 45 minutes, remove from heat and allow to cool for 30 minutes.
8. Next, add 1 cup of the soup at a time to a food processor or blender.
9. Pulse for 1-2 minutes until thoroughly combined, then repeat for the rest of the soup.
10. Finally, add the soup to a bowl and garnish with a handful of microgreens, toasted chickpeas, a dollop of coconut yogurt, a drizzle of extra virgin olive oil, and a dash of red pepper flakes.
