[HomeCookin’] Coconut curry vegetable soup w/ carrot, fennel, red pepper and celery. Creamy & super spicy!
[Saute] 2 cloves of garlic, 1 chopped shallot, 1 cup chopped celery, 1/2 cup red pepper, 2 cups chopped carrots, 1/3 cup chopped fennel in a heavy pot until softened. Add a sprinkle of red pepper flakes, dried thyme, fennel seeds and a tablespoon of curry powder. Add one chopped chipotle in adobo.
[Cover] with 2 cups of water and season with salt and pepper. Simmer on low for 15-20 mins until al the veggies are soft. Add a can of coconut milk and stir through.
[Blend] with a stick mixer until smooth and all veggies are combined.
Serve and enjoy!