Curried Carrot Ginger Soup
Fast and easy to make carrot soup!
Servings: 6 cups
- 8 large carrots, peeled and chopped
- 1 medium onion, diced
- 1 tbsp avocado oil
- 2 cloves garlic, minced
- 1" ginger knob, grated or minced
- 5 cup vegetable broth
- 2 tbsp red curry paste
In a large pot, heat the oil over medium heat. Add in the onions and cook for about 5 minutes.
Add in the chopped carrots and continue to cooking, stirring often for another 5 minutes.
Add in the ginger, curry paste and the garlic and cook until fragrant. Pour in the vegetable stock and scrape up and brown bits stuck to the bottom of the pan. Cover and let simmer for 15-20 minutes or until the carrots are cooked through.
Let soup cool for 5-10 minutes before blending. Blend until smooth. Enjoy immediatly!