Curried Carrot Soup

• 8 cups chicken or 8 cups vegetable broth
• 12 carrots, washed (do not peel)
• 2 garlic cloves, sliced
• 1 onion, minced
• 1 teaspoon sriracha sauce (rooster sauce)
• 1 teaspoon red curry powder
• 1 teaspoon dried basil
• 12 teaspoon Braggs liquid aminos or 12 teaspoon soy sauce
• 1 tablespoon lime juice
• 1 (12 ounce) can coconut milk
• 18 cup cilantro
• 14 cup cilantro
• sea salt

1. combine all ingredients except 1/4c.
2. cilantro and coconut milk in a soup pot, bring to a boil, then simmer 45 minutes or until carrots are mushy.
3. With a slotted spoon, remove carrots, garlic, and onions and put in a blender, food mill, or food processor.
4. Process until almost smooth, and return to pot, bring back to boil.
5. Add coconut milk, and remaining cilantro, let simmer 5 minutes,.
6. Serve with Naan.

chicken, carrots, garlic, onion, sriracha sauce, red curry, basil, braggs, lime juice, coconut milk, cilantro, cilantro, salt

Taken from www.food.com/recipe/curried-carrot-soup-474426 (may not work)