Curried Carrot Soup

Yummy and Nourishing, its a perfect soup for a cold winters day!

• Ready In: 1 hr 5 mins
• Serves: 8-12

Ingredients

• 8  cups chicken or 8  cups vegetable broth
• 12  carrots, washed (do not peel)
• 2  garlic cloves, sliced
• 1  onion, minced
• 1  teaspoon sriracha sauce (rooster sauce)
• 1  teaspoon  red curry powder
• 1  teaspoon dried basil
• 1⁄2 teaspoon  Braggs liquid aminos or 1⁄2 teaspoon soy sauce
• 1  tablespoon lime juice
• 1 (12 ounce) can coconut milk
• 1⁄8 cup cilantro
• 1⁄4 cup cilantro
•  sea salt

Directions

1. combine all ingredients except 1/4c. cilantro and coconut milk in a soup pot, bring to a boil, then simmer 45 minutes or until carrots are mushy.
2. With a slotted spoon, remove carrots, garlic, and onions and put in a blender, food mill, or food processor. Process until almost smooth, and return to pot, bring back to boil. Add coconut milk, and remaining cilantro, let simmer 5 minutes,.
3. Serve with Naan.