Thai Carrot Cream Soup (Dairy-free)

Thai Carrot Cream Soup (Dairy-free)

I've had an ongoing love affair with carrots. As a child I would snack on carrot-sticks for hours non-end. However, there were a few years when I could careless about them (sorry carrots!). They had no charm, they were too simple, that is un- til I discover the magic of Thai food. I've come to understand carrots better ever since and I've been falling in love with them, this time for the long run.

This is a recipe so easy to make, so satisfying and so guilt-free, that you would wish to have come across it much earlier. The cream part of this recipe is your blender... Yes, your blender! Go ahead and read on....

This recipe yields 4 to 6 big bowls.

Ingredients:

1 large yellow onion, chopped 1⁄2 Kilo of carrots (peeled and chopped)

2 cups of chicken stock 1 cup of coconut milk 1 teaspoon of Spanish paprika powder 3 cloves garlic, mashed

Salt and Pepper 1 tablespoon of coconut oil

1 teaspoon of turmeric 1 teaspoon of yellow curry

Directions:

1. In a large pot sauté with coconut oil: onion, garlic and carrots, cook for 10 minutes on medium heat. Season with salt and pepper, turmeric, yellow curry and Spanish paprika, then add chicken stock and stir.

2. Bring to a boil; reduce heat to a gentle simmer. Cover and cook for 20 minutes, carrots need to be overcooked. Once, this is achieved transfer to a blender, process until creamy. Add the coconut milk and transfer back to the pot; simmer on low heat for 10 minutes.