Carrot Coconut Curry Soup
4 whole cloves
3 cups vegetable broth
1 teaspoon curry powder
1 pinch coconut sugarShop this recipe
1. Sauté the first 6 ingredients in large soup pot until the onions are translucent (about 8 min).
2. Add in the broth and bring to a simmer. Cover and cook for 30 min, or until the carrots are tender.
3. Let cool slightly and remove the cloves. Then transfer to a blender to puree. Or alternatively use an immersion blender.
4. Add the rest of the ingredients, stir well and serve hot!
Chef’s notes: Freezes well!