CARROT COCONUT CURRY SOUP ENJOY DAN:

                 CARROT COCONUT CURRY SOUP by CHEF DAN:

Serves 2

INGREDIENTS:

2-tablespoons butter

1/2-onion, roughly chopped

3-multicolored carrots, peeled and cut into 1//2inch coins

1/2-sweet potatoes, roughly chopped

1-teaspoon fresh grated ginger

1/2-teaspoon EACH ground cumin, ground turmeric, and curry powder

1-tablespoon red curry paste

2-cups vegetable broth

1-(14 Oz) can coconut milk

1/2-tablespon lime juice

Cilantro if you have it

DIRECTIONS:

1.   Heat the butter in a skillet until foams.

2.   Add the onions, sweet potatoes, a sprinkle of salt, stir to coat with butter.

3.   Add the carrots, ginger along with the spices and the red curry paste.

4.   Stir and sauté for about 12-minutes.

5.   Add the stock, enough to cover the vegetables.

6.   Bring to a boil over high-heat.

7.   Reduce heat to medium and continue cooking until carrots are cooked through, about 15 minutes.

8.   Ad coconut milk.

9.   With an immersion blender, puree the soup in the pot.

10  Add lime juice.

11  Garnish with cilantro and drizzle with sriracha.

ENJOY DAN:                                  SING SONGS AND BLESSING TO ALL!!