COCONUT CARROT SOUP

I made soup for dinner tonight that was so delicious, and I had to write it down lest I forget how to make it and always dream of "the soup I made that one time that I was never able to replicate."

I made carrots for Henny and used a couple of the packs for the soup.
Boil carrots until soft, then blend with chicken broth/stock until baby food texture. Divide into 8 oz. containers.

For the soup:
2 (8) oz. containers of mashed carrots
1 can of unsweetened coconut milk
1/2 yellow or brown onion
olive oil
salt, pepper, garlic salt, yellow curry powder, red pepper flakes
2 tablespoons butter
shredded chicken

Saute the onion in olive oil until it starts to soften. Add the butter. Once butter is melted, add the carrot puree, coconut milk, chicken, salt, pepper, garlic salt, curry, and red pepper to taste.

Simmer for 20-30 minutes. Top with chopped cilantro (and crushed cashews for a Thai twist).

Really easy and delicious, and even the baby loved it!