Creamy curry goodness for a meal, snack or appetizer
Heat 2 tbs of avocado oil in a large pot. Saute the onion, garlic and ginger until soft, about 2 minutes. Add carrots, garlic salt, cumin, turmeric, curry paste and cook until carrots are tender, about 15 minutes.
Add the vegetable broth and coconut milk and simmer about 20 minutes on medium heat.
Using an immersion blender or blender blend until creamy.
Portion out and add fresh cilantro and a squeeze of lime juice for garnish.