Curried Carrot Ginger Soup (V) – Thai and True

Ingredients

• 1 tablespoon olive oil
• ½ yellow onion, diced
• 4 garlic cloves, finely chopped
• ¼ teaspoon sea salt
• 1 tablespoon Thai & True Prik-King Curry Paste
• 1 pound of carrots, peeled and cut into 1-inch chunks
• 1 tablespoon fresh ginger, grated
• 3 cups vegetable broth
• ½ cup coconut milk, plus more for garnish