Carrot Tomato Coconut Curry Soup

This recipe is not fancy or going to break any soup creativity records. It is simple, affordable, seriously flavorful, and warming to the core. Serve with some sprouts or micro greens to brighten it up, as well as a slice of hearty spelt bread (take it up a notch and make that avocado toast), and you have one heck of a meal.

1 can light coconut milk 13.5 ounces
1 cup tomato puree
2 cups carrots chopped into 1/2 inch rounds
3/4 teaspoon salt
1 tablespoon curry powder
3 large garlic cloves roughly chopped
Micro greens, sprouts, and a hearty spelt bread for serving.

View the full recipe at Faring Well →