🍴 Prep Time: 10 minutes 🔥 Cooking Time: 20 minutes ⏳ Total Time: 30 minutes ⭐ Difficulty Level: Easy 🍰 Recipe Makes: 4 Servings
☐ 4 tablespoons ghee or dairy-free butter/oil (for vegan) ☐ 1 small white onion, chopped ☐ 1 large carrot, cut into rounds ☐ 3 cloves garlic, minced ☐ 1” piece fresh ginger, minced ☐ 1 serrano pepper, thinly sliced ☐ 2 cups wild mushrooms, chopped ☐ 1 tablespoon yellow curry paste ☐ 4 cups vegetable broth ☐ 1 can full-fat coconut milk ☐ 1 tablespoon lime juice ☐ ½ tablespoon fish sauce
☐ ¼ cup fresh cilantro ☐ A few sprigs of Thai basil ☐ 1 serrano pepper, thinly sliced
1. Heat the ghee in a large 5-quart Dutch oven over medium-high heat. Once hot, add onion, carrot, garlic, ginger, and serrano. Sauté for 5 minutes until starting to soften. 2. Add the mushrooms and curry paste, stir to combine, then add the remaining ingredients. Reduce the heat to a simmer, cover, and cook another 10 minutes until the carrots are tender. 3. To serve, divide between 4 bowls and top with desired curry toppings.
Sauté the onion, carrot, garlic, ginger, and serrano pepper until they soften. This will retain their natural crunch and flavor and enhance the overall texture of the keto curry soup.