Thai Carrot Soup

This creamy soup is packed with warming spices; the perfect starter to a hearty winter meal.  It can also serve as a main course when topped with pan-fried jumbo shrimp and accompanied by a green salad.  For a different variation, try swapping the carrots for other winter vegetables, such as sweet potatoes or butternut squash.

1 tablespoon olive oil

1 yellow onion, chopped

2 clove garlic, finely chopped

3 teaspoons finely chopped fresh ginger

2 teaspoon red curry paste, or more to taste

3 teaspoons light brown sugar

3/4 teaspoon sea salt

6 cups coarsely chopped carrots

3 cups low-sodium gluten-free vegetable broth 

1 (14-ounce) can light coconut milk

1/2 can full fat coconut milk (about 7 ounces)

juice of one lime, plus extra lime wedges for serving

black pepper to taste

1/4 cup chopped fresh cilantro

Heat oil in a large soup pot over medium-high heat. Add onion, garlic and ginger. Cook, stirring frequently, until fragrant and onion is translucent, about 5 minutes. Stir in curry paste, sugar and salt and cook 1 minute longer. Stir in carrots, broth and coconut milk and bring to a boil. Reduce heat and simmer until carrots are tender, 20 to 25 minutes. Puree with immersion blender until smooth.  Add lime juice and black pepper.  Taste, adjusting amount of red curry paste and lime if necessary.

Serve with fresh cilantro and a lime wedge.

Serves: 4-6

Preparation time: about 35 minutes

Adapted from Whole Foods Market Website