Whole 30, dairy-free and vegan, this soup is full of flavor. It freezes well, so make a double batch and stash some for a busy night down the road.
1 tablespoon coconut butter, coconut oil or avocado oil
1 medium onion, peeled and chopped
2 celery stalks, sliced
6 cups carrot, unpeeled and chopped (roughly 8 medium-size carrots)
1 sweet potato, peeled and chopped
4 cups vegetable stock (add additional stock later to thin the soup if you’d like)
13½- to 15-ounce can full-fat coconut milk (low-fat also works fine; I prefer the thickness of full fat)
2 garlic cloves, minced
1 tablespoon freshly grated ginger (a microplane works best for this)
1 tablespoon Thai red curry paste
½ teaspoon chili flakes
Juice of 1 lime
Cilantro, for garnish
Instructions: In a 5- or 6-quart saucepan or Dutch oven over medium heat, warm the coconut butter or oil. Add the onion and celery and sauté for about 2 minutes. Add the carrots and sweet potato and let cook, stirring occasionally, for another 5 minutes. Pour in the stock and coconut milk. Add the garlic, ginger, red curry paste and chili flakes. Cover the cook until the carrots and sweet potatoes soften, about 15-20 minutes more.
After the vegetables have softened, use an immersion blender to purée the soup. Or carefully transfer the soup to a food processor or high-powered blender in batches and purée.
Return the soup to the pot and stir in lime juice. Taste and adjust salt if necessary. Garnish with fresh cilantro and additional chili flakes if desired.
Makes 6-8 servings