Curried Carrot Coconut Soup

• 1 tablespoon butter
• 1/2 small onion, chopped
• 1 garlic clove, minced
• 2 teaspoons yellow curry paste*
• 1/4 teaspoon cayenne
• 1/2 teaspoon kosher salt
• 1 pound baby carrots, chopped
• 2 cups reduced-sodium chicken broth
• 1 can (15 oz.) coconut milk
• 1/4 cup plain whole-milk yogurt
• 3 tablespoons finely chopped cilantro

1. Melt butter in a large saucepan over high heat. Cook onion, garlic, curry paste, cayenne, and salt until fragrant, stirring often, about 2 minutes. Add carrots and broth and cook, covered, until carrots are very tender, about 12 minutes.
2. Puree soup until very smooth, using a blender and working in batches. Stir in coconut milk and heat until hot. Mix yogurt and cilantro in a small bowl. Serve bowls of soup with a dollop of yogurt.
3. *Find in grocery stores' Asian-foods aisle.
4. Note: Nutritional analysis is per 1 1/4-cup serving.

butter, onion, garlic, yellow curry, cayenne, kosher salt, carrots, chicken broth, coconut milk, milk, cilantro

Taken from www.myrecipes.com/recipe/curried-carrot-coconut-soup (may not work)