This soup takes only few minutes to prepare; it is full of flavour and nutrition. It can be served hot on cold chili nights or room temperature on hot days. I like to top this yummy soup with a scoop of yogurt but you can add chopped cilantro or basil instead.
2 tsp. extra virgin olive oil
1 organic medium size onion, chopped
1 tsp. organic gluten-free curry powder
3 cups gluten-free vegetable stock (you can use chicken stock)
6 organic medium size carrots, diced
2 tbsp. organic fresh parsley, chopped
1-cup coconut milk
1-cup organic frozen or fresh peas
2 tbsp. freshly squeezed lime juice
Sea salt to taste
Garnish with organic plain coconut yogurt, fresh basil or cilantro (optional)
Heat olive oil in a medium size soup pot and add onion, sauté until soft about 5 minutes, then stir in curry powder.
Add stock and carrots, and cook for 10 minutes on low heat.
Pour carrots, stock and parsley into a blender or food processor and process until smooth, return back to pot; add coconut milk, peas and cook for 5 more minutes.
Stir in lime juice and season to taste, add a scoop of yogurt when serving, cilantro or fresh basil.