Creamy red curry soup

Ingredients

• 2 tbsp butter or coconut oil
• 1 large yellow onion
• 4 tbsp red curry paste
• 350 g carrots, sliced
• 1 sweet potato (350g), diced in small cubes
• 4 tbsp full fat coconut milk (add more to taste)
• 3 cups vegetable broth
• salt and pepper to taste

Preparation

1. Cook onion in butter until soft and translucent
2. Add curry paste, cook for 1 minute
3. Add sweet potato, cook for 3-5 minutes. Smaller chunks cook faster.
4. Add carrots and vegetable broth.
5. Stir, add lid, cook to a boil, then lower heat to a simmer.
6. Cook covered until potatoes break apart when stirring, around 30 minutes.
7. Blend together.
8. Add salt, pepper and coconut milk to taste. It uses quite a bit of salt. The original recipe calls for a full can of coconut milk, but I’m happy with much less.

The original recipe is from Budget Bytes. I adapted it to European portion sizes, and to my own taste.