Coconut Carrot Soup (Slow Cooker Recipe)
Chopped onion 1.5 cups
Thai red curry paste (Thai Kitchen) 2 tsp
Sliced carrot 6 cups
Vegetable Broth 5 cups
Can of coconut milk 398mL
Heat large greased frying pan on medium. Add onion. Cook for about 8 minutes, stirring often until onion is softened. Add curry paste. Heat and stir for 1 minute. Transfer to 3.5 to 4L slow cooker. Add carrot, broth and a sprinkle of sea salt. Stir. Cook covered on low for 8 to 10 hours or on high for 4 to 5 hours. Add coconut milk. Stir. Carefully process with hand blender or in blender (***follow manufacturer’s instructions for processing hot liquids or allow to cool overnight in the fridge) until smooth.
Makes about 10 cups. This recipe freezes well for a quick lunch or you can pour it over some brown rice and tofu with steamed veggies for a quick dinner.