Heat the olive oil in a large soup pot and add the onion. Sweat the onion on medium heat for about 7 minutes. Add the carrots and cook for another 5 minutes. Pour in the stock and coconut milk. Add the ginger, curry powder and chili flakes. Put a lid on the pot and cook until the carrots are softened, about 10 or 15 minutes.
When carrots are soft, carefully blend the soup in batches in a blender (hold the lid down firmly as the heat can make the lid pop off!) or use an immersion hand blender and puree until smooth.
Season with salt and pepper and garnish with toasted pepitas (pumpkin seeds), and more chili flakes, if desired.
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|Serving Size: 1 Serving (732g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 249 (56%)|
|Amt Per Serving||% DV|
|Total Fat 27.6g||37 %|
|Saturated Fat 19.8g||99 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 12.6mg||4 %|
|Sodium 780.8mg||27 %|
|Potassium 1293.6mg||34 %|
|Total Carbohydrate 38.2g||11 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 32.5g|
|Protein 14.6g||21 %|
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Calories per serving: 443
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