Carrot Curry Soup

• 2 Tablespoons Butter
• 1/2 whole Yellow Onion, Diced
• Kosher Salt To Taste
• 4 cups Carrots, Peeled And Chopped
• 1 can (14 Oz. Size) Coconut Milk
• 4 cups Chicken Stock Or Vegetable Stock
• 2 Tablespoons Curry Powder
• 2 teaspoons Cumin
• Thinly Sliced Green Onions For Garnish

1. 1. In a large pot, melt the butter over medium heat.
2. 2. Add the onion and sprinkle with a little Kosher salt and sweat them until translucent and soft.
3. 3. Add the carrots and stir to coat them with the butter and the onions.
4. 4. Add the coconut milk, and then the broth, curry powder, and cumin and bring it all to a simmer.
5. 5. Put the lid on the pot and simmer the soup about 20 minutes until the carrots are tender.
6. 6. Puree the soup in the blender until smooth and season with Kosher salt to taste.
7. 7. Garnish with a bit of thinly sliced green onions.

butter, yellow onion, kosher salt, carrots, coconut milk, chicken, curry, cumin

Taken from tastykitchen.com/recipes/soups/carrot-curry-soup/ (may not work)