COCONUT-GINGER CARROT SOUP

COCONUT-GINGER CARROT SOUP

I N G R E D I E N T S

  • 1 small onion from Andersen Organics, diced

  • 1 TBSP olive oil

  • 2 cloves garlic from Channing Farm, crushed

  • 1 POUND carrots from Royal Produce, chopped

  • 5 SHAKES chili flakes from Hayshaker Farm

  • 1 TSP ground ginger

  • 2 TBSP red curry paste (optional)

  • ½ CUP water

  • 15 OZ (1 CAN) coconut milk

  • Salt and pepper to taste

  • Pepitas

PROCESS

  1. Saute the onions in a medium saucepan on medium heat with olive oil. Once translucent, add the garlic, carrots, and chili flakes, sauteeing for another 5 minutes.

  2. Add the ginger and red curry paste, stirring for 1-2 minutes until fragrant. Add the water and coconut milk.

  3. Bring to a simmer. Let cook for 10-20 minutes until the carrots are tender.

  4. Using an immersion blender, blend the soup until smooth. Add salt and pepper to taste.

  5. Serve with rice or farro and sprinkle with pepitas. Enjoy!

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