Thai Red Curry Soup


Thai Curry Soup


1 tbs coconut oil

2 red onions, chopped

1 tsp sea salt

1 tbs fresh ginger root, grated

4 cloves garlic, minced

4 carrots, peeled and chopped

1/4 cup red curry paste (I use Thai Kitchen found in asian section at all groceries stores)

2 cups veggies of choice (broccoli, cauliflower,  mushrooms, zucchini)

1 can coconut milk

8 cups vegetable broth

1 10 oz pkg frozen spinach

1 tbs tamari sauce

1 tbs coconut palm sugar

juice of 1/2 lime


Heat large soup pot over medium heat. Add coconut oil. Once melted add red onions and salt and sauté until translucent (3-5 minutes). Add garlic, ginger, carrots and saute for an additional 3-5 minutes. Add curry paste and stir for 1 minute, until fragrant. Add coconut milk, veggie broth, and vegetables and bring to a simmer for 15-20 minutes, until vegetables are soft. Add frozen spinach. To season, add tamari, coconut palm sugar, and lime juice. Taste and adjust seasoning as needed. Enjoy!

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