Carrot Curry Soup

1. 1

   1. In a large pot, melt the butter over medium heat.

2. 2

   2. Add the onion and sprinkle with a little Kosher salt and sweat them until translucent and soft.

3. 3

   3. Add the carrots and stir to coat them with the butter and the onions.

4. 4

   4. Add the coconut milk, and then the broth, curry powder, and cumin and bring it all to a simmer.

5. 5

   5. Put the lid on the pot and simmer the soup about 20 minutes until the carrots are tender.

6. 6

   6. Puree the soup in the blender until smooth and season with Kosher salt to taste.

7. 7

   7. Garnish with a bit of thinly sliced green onions.

* Per serving · 4 servings · Values may vary.

No additional tips available.