Carrot Coconut Curry Soup With Lemon & Paprika Heirloom Tomatoes

Name: Carrot Coconut Curry Soup With Lemon & Paprika Heirloom Tomatoes
Ingredients: 4 C cut carrots cut in large slices*; 1 T sized knob of peeled fresh gingerroot (Whole); 3 peeled cloves of garlic with bottom trimmed; Water to cover in pan (reserve cooking water); 1 Knorr Vegetable Bouillon Cube dissolved in 2 C boiling water; ½ t Penzeys Curry Now; 1 – 2 t kosher salt + ½ t black pepper; ½ C full fat coconut milk; 3 small heirloom tomato, preferably purple, yellow, and green, cut into large chunks (about 1 ½ C); Zest of one lemon; ¼ t smoked paprika

ifeellikecooking.com

A lovely first course packed with freshness and flavor | Serves 4

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Ingredients

4 C cut carrots cut in large slices*
1 T sized knob of peeled fresh gingerroot (Whole)
3 peeled cloves of garlic with bottom trimmed
Water to cover in pan (reserve cooking water)
1 Knorr Vegetable Bouillon Cube dissolved in 2 C boiling water
½ t Penzeys Curry Now
1 – 2 t kosher salt + ½ t black pepper
½ C full fat coconut milk
3 small heirloom tomato, preferably purple, yellow, and green, cut into large chunks (about 1 ½ C)
Zest of one lemon
¼ t smoked paprika