I’m back to eating meat, ya’ll (post Lenten vegetarianism)!
It’s kind of exciting. Last weekend, I reveled in being able to eat bacon and pork shoulder within a few days. And then, I realized that my upset stomach might have meant that I overdid it.
Everything in moderation, but I have to admit that I’m glad to being back to eating what I want. A little tasty protein is quite enjoyable.
Anyway, so I needed a way to cleanse myself of my meat eating, and I knew exactly what to turn to.
This Curry Carrot Soup that I have already made twice in the past month was just the cure. It’s everything that you love about simple, vegetable-forward dishes: easy, low ingredients and super flavorful.
Red curry paste and coconut milk make an amazing marriage, once again. Also, carrots and sweet potatoes are enough to fortify you for lunches throughout the week.
In fact, I’ve made a habit of making this soup on the weekends, so we can have it for lunch and dinner throughout the week. #mealplanning
You can eat it as is, put it on rice or even combine with other veggies (like peas) and paneer for a twist.
*Click or tap on recipe card to enlarge or right click to save.