It’s this time of the year as we transition into lighter meals that the weather still warrants some comforting flavors. The days sometimes tease us with warmth and sunshine but for the most part it’s been stormy and cold here. This soup was a bright spot on a stormy night at the farm. It’s creamy, lightly spiced, and perfect for these unpredictable spring (almost!) days.
- 2 Tablespoons coconut oil (can sub with butter or olive oil)
- 1 yellow onion, chopped
- scant 1 Tablespoon red curry paste (or to taste)
- 2 Tablespoons peanut butter
- 2 pounds carrots, cut into 1/2 inch pieces
- 1 (14 ounce) can full fat coconut milk
- 2 cups water + additional to thin if necessary
- salt and pepper to taste
- fresh lime juice for serving
- minced cilantro for serving
- peanuts for serving
- Heat the oil in a large dutch oven or soup pot over medium heat. Add the onion and cook, stirring often, until translucent– about 5 minutes. Stir in the curry paste, peanut butter and the carrots and cook for about 1 minutes. Add the coconut milk and water and bring to a gentle boil. Cook, adding more water if necessary, until the carrots are tender, about 10-15 minutes. Remove from the heat and transfer the soup to a high speed blender. Blend the soup on a high setting until completely smooth and creamy. Return the soup to the pot and season with salt and pepper. Do a taste test and adjust flavors as necessary.
- Serve the soup with a squeeze of fresh lime juice, plenty of cilantro and chopped peanuts.