This soup will also work beautifully as a sauce for some rice noodles with chicken or crunchy veg.
You will need:
1 750ml tub Dr Broth Ginger Chilli Bone Broth
1 tbls red Thai curry paste
3 cups carrots – peeled and chopped
1 sweet potato - peeled and chopped
1 400ml can coconut milk
1 tbls extra virgin olive oil
Salt to taste
1 fresh lime
In a medium saucepan over a medium heat, carefully fry the curry paste in the olive oil for a few seconds. Add your carrots and sweet potato and stir it all together.
Pour in the Dr Broth bone broth and let it all gently simmer until the carrots/sweet potato are tender
Transfer the mix to a blender, being very careful when blending hot liquids
When smooth, stir in your coconut milk, salt to taste and the juice of 1 fresh lime.
You can adjust the sweetness with a drop of honey if you like.
Garnish the soup with peanuts or sesame seeds, a splash of sesame oil, lots of fresh coriander.