2 Tablespoons unsalted butter or extra-virgin coconut oil
1 Onion, chopped
Scant 1 tablespoon red curry paste, or to taste
2 Pounds carrots, peeled and chopped - 1/2-inch chunks
1 14-ounce Can full-fat coconut milk
1 1/2 Teaspoons sea salt, or to taste
1 1/2 Cups / 360 ml of water, or to cover
1 Lemon or lime
To serve (topping ideas): micro greens / cilantro, chopped, toasted almonds , chile oil
In a large soup pan over medium-high heat add the butter and onion. Stir until the onions are well-coated, and allow to saute until translucent, a few minutes. Stir in the curry paste, and then the carrots.
Read more on Heidi Swanson’s 101 Cookbooks.