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Pdf2 tablespoons coconut oil
2 rounded teaspoons Sambal Oelek chili paste
1 teaspoon cumin
2 cloves garlic, crushed
1 teaspoon lemongrass paste
2 teaspoons ginger paste)
½ teaspoon sea salt
4 huge or 6 regular large carrots, peeled and chopped
1 small or ½ larger sweet onion, chopped
3 cups chicken or vegetable broth
1 12 ounce can coconut water (sweetened)
1 6 oz can coconut milk
2 limes
Prepare the carrots and onions and set out all ingredients. Place the coconut oil, chili paste, cumin, garlic, lemongrass, ginger and salt in a large, heavy bottomed pan with a lid. Heat it on low until it is bubbling and fragrant. Add the carrots and onions and simmer, stiring occasionally until the vegetables begin to sweat. Add the broth and half of the coconut water, adjust the heat to a simmer and cover with the lid. Cook for about 30 minutes or until the carrots are soft.
Allow the soup to cool slightly and use a stick blender to puree it. This can take as long as 5 minutes of blending to get it silky smooth. Add the coconut milk, blend again and check for consistency. If the soup is too thick, add the remaining coconut water. Soup may be served hot or cold, with a wedge of lime to squirt over it.