2 tbsp Avocado Oil

½ tbsp Garlic, Minced

1 Yellow Onion, Chopped

2 Cans full fat coconut milk

¼ cup Curry Paste (I Used Red)

2 tbsp Coconut Aminos (or Soy Sauce)

1 cup Vegetable Stock (Bone Broth works if you want to make it meat based)

1 tbsp Curry Spice

1 tsp Ground Ginger

5 cups Carrots, Chopped (I used one bag of large carrots)

Salt to taste, Chili flakes for garnish

Optional: Naan, Sourdough or gluten free bread for dipping

Prepare vegetables. Chop the onion. Mince the garlic. Peel and chop the carrots.

Heat 2 tbsp of avocado oil in a large pot.

Add minced garlic and chopped onion the pot and cook on low for 2-3 minutes until translucent and fragrant.

Add cans of coconut milk (include all cream on top) and vegetable stock to the pot. Mix well until all chunks are smooth. Add in curry paste and coconut aminos and stir again.

Add in spices: curry, ginger and salt to taste. Stir.

Add in chopped carrots and mix. Cover and simmer on low for 2 hours until the carrots are tender.

Using an immersion blender, puree the soup until it is smooth and creamy. You can also leave it more chunky if that is what you like. You can also pour it into a vitamix / blender and mix that way.

Serve with fresh naan, sourdough or gluten free bread and chili flakes! Enjoy!

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Thai Coconut Curry Carrot Soup