Thai Carrot Cream Soup (Dairy-Free)

1. 1

   In a large pot saute with coconut oil: onion, garlic and carrots, cook for 10 minutes on medium heat.

2. 2

   Season with salt and pepper, tumeric, yellow curry and spanish paprika, then add chicken stock and stir.

3. 3

   Bring to a boil; reduce heat to a gentle simmer. Cover and cook for 20 minutes, carrots need to be overcooked. Once, this is achieved transfer to a blender.

4. 4

   Add the coconut milk and transfer back to the pot; simmer on low heat for 10 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.