Carrot Curry Soup

Serves 8

-2 Tbs butter
-½ yellow onion, diced
-4 cups carrots, peeled and chopped
-4 cups chicken stock (or vegetable stock)
-1 can coconut milk
-2 Tbs curry powder
-2 tsp cumin
-Kosher salt to taste

1) In a large pot, melt the butter over medium heat.

2) Add the onion and sprinkle with a little Kosher salt and sweat them until translucent and soft.
3) Add the carrots and stir to coat them with the butter and the onions.

4) Add the coconut milk, and then the broth, cumin and curry powder and bring it all to a simmer.
5) Put the lid on the pot and simmer the soup about 20 minutes until the carrots are tender.
6) Puree the soup in the blender until smooth and season with Kosher salt to taste.
7) Garnish with a bit of thinly sliced green onions.
8) Enjoy!