2 tablespoons coconut oil
1 onion, diced
1 tablespoon grated ginger
1 tablespoon yellow curry (whichever curry blend you prefer)
1 tablespoon sea salt
4 pounds carrots, peeled and chopped in 1-inch rounds
2 pounds Yukon gold potatoes, 1-inch diced
Sauté onion in coconut oil on medium-low heat until soft, but not browned. Add ginger and sauté until fragrant. Add curry powder and cook for a minute or so, allowing the oils in the powder to come out (or "bloom" in culinary terms). Add carrots and salt, cook until the carrots start to sweat and soften (that's when they release all their sugar, giving you a more flavorful soup). Add potatoes and water to cover by an inch or so. Bring to a low boil, then simmer until potatoes and carrots are cooked through. Blend and season to taste. If you prefer a thinner soup, add water or milk. The soup will continue to thicken as it sits. For a spicier soup, add red pepper flakes when you add the curry powder. Serves 8
****NOTE: ADD ANY SPARE
****VEGETABLES FROM THE
****FRIDGE!!
