Thai Curry Soup

So with it being a chilly afternoon in Washington, I decided to make my husband's favorite food: soup. It doesn't matter what kind of soup (he's not picky) as long as its hot and delicious! This is a super quick soup and you can play around with different veggies or even add chicken!

Ingredients:

1 can of light or regular coconut milk

1 jar of Trader Joe's Green Curry Simmir Sauce

2-3 cups of veggie stock

3 large carrots

3 medium russet potatoes

1 large onion

2 tablespoons olive oil

salt and pepper

naan bread (optional)

1. Heat oil in stockpot, over medium-high heat. Chop onion and add to heated oil. Season with a touch of salt. Next peel and chop the carrots; add to onions and cook till onions are translucent, about 5 minutes. 

2. While onions and carrots are cooking, peel and cut potatoes in one-inch cubes. 

3. When the onions are translucent, add the coconut milk, curry sauce and potatoes. Add veggie stock till the potatoes are covered with liquid. You want the soup to be a little thick, so don't add too much stock. Stir to combine and bring to a boil.

4. Once boiling, cover with a lid and reduce heat to low and simmer for about 10 minutes or until the potatoes are cooked through. You don't want to overcook the potatoes or else they will be mushy. 

5. Season to taste with salt and pepper and serve with hot naan bread. Enjoy!