1 white or yellow onion, chopped
3 cloves garlic, chopped
1 tablespoon ginger, minced
2 tablespoons red Thai curry paste
2 tablespoons tamari or soy sauce
3 cups low sodium vegetable broth
1 14-ounce can light coconut milk
1¾ pounds trimmed, peeled, and chopped carrots (about 6-7 cups, or 8-9 large carrots)
2 stalks lemongrass, tough outer layers remove and pounded with a rolling pin or mallet to release essential oils (substitute 2 teaspoons lime zest)
Dash crushed red pepper flakes
Juice of 1 lime
Heat the oil in a large pot over medium heat. When the oil is shimmering, add the onion and sauté for about 5-7 minutes, or until the onions are clear and soft, adding a tablespoon or two of water to help prevent sticking if necessary. Add the garlic, ginger, curry paste, and tamari. Sauté for 2 minutes, or until the garlic is very fragrant. Add the broth, coconut milk, carrots, lemongrass, and red pepper to the pot. Bring the mixture to a boil. Reduce to a simmer, cover, and simmer for 20 minutes. Remove the lemongrass stalks from the pot. Transfer the soup to a blender in batches and blend till smooth, or use an immersion blender to blend the soup completely. Return the soup the pot, stir in the lime juice, and adjust seasonings to taste. You can also stir in some extra broth if the soup is too thick for your liking. Serve with chopped basil, finely chopped peppers, sprouts or microgreens, sliced avocado, or a swirl of coconut milk or cashew cream, if desired!