1 Tbsp olive or coconut oil Half a large brown onion, chopped 3 cloves garlic, pressed 4 cups of cubed carrots ½ tsp red curry paste, or more to taste Salt and black pepper, to taste 2 cups veggie stock plus 2 cups water 1/3 cup peanut butter
Heat the oil in a large pot over medium heat and add the onion and garlic. Cook, stirring occasionally, until softened. Add the carrots and cook for 5 minutes, stirring often. Stir in the red curry paste. Add the veggie stock and 2 cups of water, bring to a low boil, and simmer for 20 minutes, or until the carrot is tender. Transfer to a blender, add the peanut butter, salt and pepper, and puree. Reheat and serve.
For a creamier and sweeter version add half a cup of coconut cream and a tablespoon of maple syrup. Remember to check ingredients on red curry paste, many are vegan, but some contain fish.
Source: Cathy Duffield