Red Curry Carrot Soup

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 tablespoon canola oil
• 6 large carrots, peeled, 4 thickly sliced, 2 cut into fine matchsticks
• 2 slices peeled fresh ginger
• 1 onion, finely chopped
• 4 cups chicken stock or 4 cups vegetable stock
• 2 cups water
• 1/3 cup unsweetened coconut milk
• 3/4 teaspoon red curry paste
• salt & freshly ground black pepper
• 1 scallion, chopped
• 1 tablespoon cilantro, chopped
• 1 tablespoon fresh basil, chopped

Recipe

• 1 heat the oil in a large saucepan or stockpot.
• 2 add the sliced carrots (not the matchstick carrots) and ginger and sautee over medium-high heat, until the carrots are crisp-tender and lightly browned, about 6 to 7 minutes.
• 3 add the onion and cook until softened but not browned, about 2 minutes.
• 4 add the stock, water, coconut milk and curry paste to the saucepan and bring to a boil.
• 5 reduce heat to medium-low and simmer over until the carrots are tender, about 25 minutes.
• 6 strain out the solids, reserving the liquid; discard the ginger.
• 7 transfer the carrots to a blender and puree with 1 cup of the cooking liquid until very smooth.
• 8 return the puree to the cooking liquid.
• 9 this can also be done with a stick blender if you have one and will be much easier- just remove the ginger and puree in the pot.
• 10 add the carrot matchsticks and cook until tender, about 3 minutes.
• 11 season with salt and pepper, to taste.
• 12 serve hot, garnished with the scallion, cilantro and basil.
• 13 for vegetarian use vegetable stock.