Ingredients
Scale
- 1.5lbs Carrots cut in to large chunks
- 1 red bell pepper, deseeded and quartered
- 1 Tbsp olive oil
- 3 garlic cloves, chopped
- 1 tsp fresh grated ginger
- ¼ cup water
- 1 can full-fat coconut milk
- 2 Tbsp thai red curry paste
- Juice of 1 lime
- 3 Tbsp coconut aminos
- ¼ cup fresh cilantro
- 1 tsp sea salt
- 1 tsp black pepper
Instructions
- Heat a large soup pot over medium high heat and add the olive oil.
- Wash the carrots and cut off the root end and chop in to large bite size pieces and add to the soup pot with the bell pepper.
- Saute the carrots and bell pepper for about 3 minutes and then put a lid on the pot and let them cook for another 10 minutes.
- After 10 minutes add the grated ginger and garlic and stir and then add the water.
- Put the lid back on and let cook for another 10-15 minutes or until carrots are softened.
- Add coconut milk, red curry, lime, coconut aminos, cilantro, salt and pepper to the blender and then carefully add in the hot carrot mixture.
- Blend until smooth and then add it back to the soup pot to simmer for a few more minutes and then serve.
Notes
- Feel free to adjust the thai red curry spice to personal taste.
Nutrition
- Serving Size: 4