Thai-Inspired Curry Carrot Soup

Ingredients

• 2 tablespoons coconut oil
• 8 cups chopped carrots, peeled sweet potatoes and/or peeled winter squash
• 3 cups chopped onions, shallots and/or leeks
• 3 cups chopped celery
• 4 cloves garlic, chopped
• ½ cup red curry paste
• 2 (14 ounce) cans coconut milk
• 6 cups water or unsalted chicken broth
• 7 tablespoons lime juice
• ¼ cup fish sauceDirections

1. Heat oil in a large pot over medium-high heat. Add carrots (and/or sweet potatoes or squash), onions (and/or shallots or leeks) and celery. Cook, stirring occasionally, until softened, 20 to 25 minutes. Add garlic and curry paste; cook, stirring often, until fragrant, about 30 seconds. Add coconut milk and water (or broth); bring to a simmer over high heat. Adjust heat to maintain a simmer and cook, stirring occasionally, until the vegetables are very soft, 30 to 40 minutes.
2. Puree the mixture with an immersion blender or in batches in a regular blender until smooth (use caution when blending hot liquids). Return to the pot, if necessary, and add lime juice and fish sauce. Serve hot or let cool completely before refrigerating for up to 4 days or freezing for up to 4 months.