Carrot Soup

Heat a large pot over medium heat.

Dice onion and garlic. Add to pot with 1 Tbsp coconut. Add carrots and cook for 5 minutes.

Season with a healthy pinch each salt and pepper, then add 2 cups water and stir.

Bring to a low boil, then reduce heat to a simmer. Cover and cook for 20 minutes, or until veggies are tender (test by cutting a larger piece of carrot in half – it should cut with ease).

Transfer to a blender (or use an immersion blender) and blend until smooth and creamy.

Add hung curd and chili garlic sauce to the blender and blend to combine, using a ‘puree’ or ‘liquify’ setting if you have it.

Taste and adjust seasonings as needed. For a touch of added sweetness add 1/2 tsp brown sugar if required

Serve immediately with fresh basil or herbs of choice.