Southeast Asian-ish Carrot Soup

1 onion, minced

2 shallots, minced

2 cloves garlic, minced

thumb-sized piece of ginger, minced

coconut oil

1 pound carrots, peeled and chopped into 1 cm pieces

3 cups stock

1 cup light coconut milk

1/2 tsp sriracha

2 tbsp peanut butter

1 tbsp fish sauce

big pinch of sugar

lime wedges, for garnish

Saute onion, shallot and garlic in coconut oil until soft. Add carrots, ginger and stock. Simmer until carrots are soft (30+ minutes). Add remaining ingredients and blend until smooth. Add more sriracha, fish sauce or peanut butter to taste.

Serve with lime wedges.

Serves 3.

Adapted from Epicurious.