4 Servings 15 min Cook
2 Tbsp Coconut Oil
1 Medium (2-1/2" dia) Onions
1 Tbsp Curry Paste
7 Cup chopped Carrots
1 3/4 Cup Coconut Milk
1 Tsp Salt
1 1/2 Cup Water
1 Fruit (2-1/8" dia) Lemons
2/3 Tbsp Fresh Cilantro
1 3/4 Oz (22 whole kernels) Almonds
In a large soup pan over medium-high heat add the coconut oil and onion.
Stir until the onions are well-coated, and allow to sauté until translucent, a few minutes.
Stir in the curry paste, and then the carrots.
Allow to cook another minute or two, and then add the coconut milk, salt, and water, adding more water to cover if needed.
This next part is important (with any soup) - make any needed adjustments.
Add more water if the consistency needs to be thinned out a bit.
After that taste for salt, adding more if needed.
Season with a squeeze juice.
Serve garnished with cilantro and almonds.