Ingredients / Equipment:

• 2 lbs carrots, diced

• 2 limes, juiced (k-lime leaves work too!)

• 2 TBSP coconut oil

• 1 TBSP lemongrass paste

• 1 large white onion, diced

• 1 bunch cilantro, chopped with stems

• 5 cloves garlic, minced

• 2 tbsp fresh ginger, chopped

• 1 jalapeno, minced

• 3 tsp curry powder

• 1 tsp turmeric

• 1 can full-fat coconut milk

• 6 cups water

• large pot

• blender

Instructions:

Warm coconut oil in a large pot over medium heat. Saute your onions for about 5 minutes, then add garlic, ginger, jalapeno and salt and cook for a couple minutes.

Next, stir in curry powder, turmeric and cilantro stems. Add carrots, water 1 1/4 cups coconut milk and lime juice, lemongrass paste. Raise heat to high and bring soup to a boil. Once boiling, cover pot and reduce heat to low and simmer for about 20 minutes or until the carrots are tender.

Blend soup in batches in your blender on high for a minute or two. Once all blended, return to pot and season with salt and pepper to taste.

Ladle into soup bowls and garnish with a drizzle of coconut milk, cilantro leaves and sliced jalapeno.