1.5poundslarge carrotspeeled, trimmed and cut into chunks
3tablespoonsred Thai curry pastetry 2 at first, then to taste
2.5cupsvegetable brothchicken broth is fine, too
1(13.5 ounce) cancoconut milk
chopped cilantrofor garnish
Heat the coconut oil in a large pot over medium high heat. Add the onion and carrots and cook until starting to soften, about 8 - 10 minutes.
Add the curry paste and roast until fragrant. Pour in the broth and cook until the carrots are very soft, about 20 minutes. Blend using an immersion blender. Stir in the coconut milk and bring to a boil. Add the lime juice. Serve with chopped cilantro.
If you have small children and want to make this very mild, use the mildest curry paste you can find. OR use 1 teaspoon mild curry powder in place of the paste.
If you like a very thick soup, cut the broth in half initially. After blending the soup, thin it out with as much broth as you need to make the consistency perfect for you.
The soup comes out the smoothest in a high powder blender, but I usually just use an immersion blender. Whatever you use, please read the manufacturer's instructions for hot liquids before blending.
Instant pot instructions
Sauté the onion and carrots in the instant pot on the sauté setting for 3-4 minutes. Stir in the curry paste, then add the broth.
Switch off the instant pot, close and seal the lid. Then, pressure cook on "high" for 5 minutes.
Naturally release the pressure for 5 minutes, then release any remaining pressure manually.
Blend the soup (I use my immersion blender right in the instant pot), then stir in the coconut. Set the instant pot to "sauté" and simmer for two minutes, then garnish to serve.