Curried Coconut & Carrot Soup

SERVES 6

What you need

• 12 carrots washed
• 4 sticks of celery washed
• 1 cup Copra Coconut Meat, defrosted
• 10 sprigs parsley
• 1 TBS HANAH ONE
• 1 heaping TBS HANAH Vechur Ghee
• 1/2 white onion
• 1/2 tbs white miso
• 1 TBS curry powder
• 1 tsp cayenne
• 1 1/2 TBS garlic powder or 2 cloves fresh garlic
• 1/2 TBS black pepper
• Salt to taste
• 32oz (1 box) vegetable broth

step by step

1. Place a pot of water on the stove to boil with a steam basket inside.
2. While waiting for the water to boil, chop up carrots and celery to place into steam basket.
3. While waiting for veggies to become soft, place a pan on medium heat with enough Vechur Ghee to cover bottom of pan.
4. Quickly chop onion and place into pan. Let golden and add your garlic powder
5. Once veggies are soft, drain water out and then place them into the pot with the cooked onion.
6. Add veggie broth, miso, Copra's Young Thai Coconut Meat, chopped parsley and rest of spices.
7. Use blender to blend everything together in pot.
8. Add salt to taste.
9. Serve with a few fresh leaves of parsley and a dollop of HANAH ONE to add a slight sweetness and warming spices.
10. Enjoy a healthy, light and fresh warming winter soup.

*To make a vegan dish, simply omit the HANAH Vechur Ghee.

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