INGREDIENTS
1
peeled and chopped 2-inch chunks 2 pounds carrots
1
Lemon or lime
1
Micro greens / cilantro
1
Onion
1
14- ounce can Coconut milk, full-fat
1
scant tbsp Red curry paste
1 1/2 tsp
Sea salt
2 tbsp
Butter or extra-virgin coconut oil, unsalted
1 1/2 cups
Water