Carrot Soup | Recipe Cart | Recipe Cart

Ingredients

• 2 tablespoons olive or coconut oil
• 1 small yellow onion, chopped
• 2 tablespoons red curry paste
• 1 (1-inch) piece fresh ginger, peeled and thinly sliced (about 2 tablespoons)
• 1 pound carrots (about 8 medium), peeled and coarsely chopped
• 1 (14 to 15-ounce) can light coconut milk
• 1 1/2 cups low-sodium vegetable broth
• 1/4 cup creamy natural peanut or almond butter (such as Trader Joe’s Creamy Unsalted Almond Butter)
• Kosher salt
• Freshly ground black pepper
• For serving: chopped fresh cilantro leaves and tender stems, chopped roasted peanuts, and lime wedges