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Coconut Curry Carrot Ginger Soup

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Ingredients

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  • 2 Tbs Coconut Oil
  • 1 small Yellow Onion chopped (about 3/4 cup)
  • 6 large Carrots chopped (about 2 cups)
  • 1 thumb grated Ginger (about 1 Tbs)
  • 2 cups Vegetable Broth
  • 1 Tbs Curry Powder
  • Pinch of Red Pepper Flakes
  • 1/2 tsp Sea Salt
  • 1/2 tsp Black Pepper
  • 1 13.6oz can Coconut Milk (regular not lite, I use Thai Kitchen brand)

Instructions

  1. In a medium size pot add Coconut Oil and heat over med/high heat
  2. When oil is warm add Onion and sauté 2-3 minutes
  3. Add Carrots and Ginger, sauté 2-3 minutes
  4. Add Vegetable Broth, Curry Powder, Red Pepper Flakes, Salt, and Pepper
  5. Bring to a boil and turn heat down to med/low
  6. Simmer 20 minutes or until Carrots have softened
  7. Remove from heat and blend with an immersion blender
  8. Place pot back onto stovetop and stir in Coconut Milk
  9. Heat 1 – 2 minutes
  10. Serve immediately

Find it online: https://tastefulventure.com/coconut-curry-carrot-ginger-soup/

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