1 lb Carrots
1 Tbsp Coconut Oil
1 Sweet Onion
2 cloves Garlic
2 Tbsp Ginger
1 Tbsp Celery
1 cup Coconut Milk
1 cup Chicken Stock
1 cup Beef Stock
1 Tbsp Maple Syrup
1 tsp Madras Yellow Curry Powder
1 tsp White Pepper
1 tsp Sea Salt
Heat the coconut oil over medium-high heat (~7). Dice the onion and add to the oil. Sauté until the
onion is almost translucent, then add the garlic and ginger and stir until fragrant (about a minute).
Then add all remaining ingredients. Bring to a boil, then reduce the heat to low (~3), cover, and cook for
30 minutes, stirring occasionally.
After 30 minutes, put the soup in a blender or food processor and blend until smooth. Serve with green
onions for garnish.
This recipe can easily be made Vegan; just swap the chicken and beef stocks with vegetable stock