Spiced Carrot Coconut Soup

As we transition into lighter meals, it's this time of year 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.

Ingredients

• 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

Toppings

• Fresh lime juice for serving
• Minced cilantro for serving
• Peanuts for serving

Directions

1. Prepare the Ingredients
   Chop the Vegetables: Start by chopping the yellow onion and carrots into uniform pieces. This ensures even cooking and a smooth texture when blended.
2. Cook the Aromatics
   Heat the Oil: Heat the coconut oil over medium heat until melted and hot in a large Dutch oven or soup pot.
   Cook the Onion: Add the chopped onion to the pot and cook, stirring often, until translucent and softened, about 5 minutes. This helps build the base flavor of the soup.
3. Add the Spices and Carrots
   Add Curry Paste and Peanut Butter: Stir in the red curry paste and peanut butter. Cook for about 1 minute, allowing the flavors to meld and the curry paste to become fragrant.
   Add the Carrots: Add the chopped carrots to the pot, stirring to coat them with the curry and peanut butter mixture.
4. Simmer the Soup
   Add Liquids: Pour in the full-fat coconut milk and 2 cups of water. Stir to combine.
   Bring to a Boil: Increase the heat to bring the soup to a gentle boil.
   Simmer: Reduce the heat to low and let the soup simmer until the carrots are tender, about 10-15 minutes. Stir occasionally and add more water if the soup becomes too thick.
5. Blend the Soup
   Remove from Heat: Once the carrots are tender, remove the pot from the heat.
   Blend the Soup: Carefully transfer the soup to a high-speed blender. Blend on high until the soup is completely smooth and creamy. Depending on the size of your blender, you may need to do this in batches.
   Return to Pot: Pour the blended soup back into the pot. If the soup is too thick, add water to reach your desired consistency.
6. Season and Adjust
   Season: Taste the soup and season with salt and pepper to your preference. Adjust the flavors as necessary, adding more curry paste or peanut butter if desired.
7. Serve
   Garnish: Ladle the soup into bowls. Serve each bowl with a squeeze of fresh lime juice, a sprinkle of minced cilantro, and a handful of chopped peanuts. These toppings add brightness and texture to the creamy soup.
8. Enjoy
   Serving Suggestions: This spiced carrot coconut soup pairs beautifully with crusty bread or a light salad. Enjoy it as a comforting meal on its own or as a starter for a more extensive dinner.

Additional Tips

• Make Ahead: This soup can be made and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding water to thin the soup if necessary.
• Freezing: The soup can also be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Variations: Add vegetables like sweet potatoes or squash for a different flavor profile. Adjust the spice level by adding more or less curry paste.

Enjoy this creamy spiced carrot coconut soup, perfect for warming up on those chilly spring days!