Carrot Coconut Thai Curry Soup

This vibrant Carrot Coconut Thai Curry Soup combines the sweetness of carrots with the creaminess of coconut milk, heightened by the warmth of ginger and the brightness of lime and lemon juices. Perfectly balanced, this dish is both comforting and refreshing, making it an ideal choice for a cozy dinner or a light lunch. It's vegan, gluten-free, and packed with flavor.

Ingredients:

• 2 cups carrots, peeled and chopped
• 1 can (13.5 oz) coconut milk
• 1 cup water
• 1 tablespoon fresh ginger, grated
• 2 tablespoons lime juice
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 2 tablespoons green Thai curry paste
• Fresh cilantro for garnish

Instructions:

1. In a medium pot, combine carrots, coconut milk, water, and grated ginger. Bring to a boil over medium heat.
2. Once boiling, reduce heat to low and stir in the green Thai curry paste and salt. Simmer for 15-20 minutes, or until the carrots are tender.
3. Remove from heat and use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend partially.
4. Stir in lime juice and lemon juice to brighten the flavor. Adjust seasoning with more salt if necessary.
5. Serve hot, garnished with fresh cilantro.