I ended up with an abundance of carrots and I had no idea what I could make that would make a dent in my supply. Google to the rescue! I discovered this Easy Thai Carrot Soup by Vegan Family Recipes.

This recipe delivered. It was easy, it was fast and it was good! Here is the link to the recipe.  Here is what I did:

Ingredients

1 1/2 teaspoons of coconut oil
1 quarter of a yellow onion, chopped
1 small red onion, chopped
1 small red pepper, chopped
1 knob (about 2″) of ginger, I grate using my microplane
3 garlic cloves, I grate using my microplane
5 1/2 cups carrots, diced
3 cups vegetable broth (I use
1/2 teaspoon cayenne pepper
Cilantro, small handful
1 can coconut milk

Directions

Add coconut oil to stock pot and melt over medium-high heat

Add onion, garlic and ginger. Cook for about 5 minutes

Add carrots to the onion mix and cook an additional 3 minutes.

Add the vegetable broth and cayenne pepper,  bring to a boil. Once boiling reduce heat, cover and simmer for about 20 minutes or until the carrots are soft and can easily be pierced with a fork (this could take longer depending on the size of your carrots).

When carrots are soft, puree in a blender (or use an immersion blender if you have it). I don’t so I used my Vitamix.

Return soup back to pot and stir in coconut milk and cilantro and reheat. Add more water to thin if preferred.

Serve with naan. YUM!

Mr. Fantastic thought it would be good served as a curry with Jasmine rice and vegetables….I could definitely see that being delish too!