Red Curry Carrot Soup

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Carrot soup, kicked up a notch. Recipe from food & wine, june 1999.

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Steps

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Heat the oil in a large saucepan or stockpot.

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Add the sliced carrots and ginger and sautee over medium-high heat , until the carrots are crisp-tender and lightly browned , about 6 to 7 minutes.

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Add the onion and cook until softened but not browned , about 2 minutes.

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Add the stock , water , coconut milk and curry paste to the saucepan and bring to a boil.

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Reduce heat to medium-low and simmer over until the carrots are tender , about 25 minutes.

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Strain out the solids , reserving the liquid.

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Discard the ginger.

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Transfer the carrots to a blender and puree with 1 cup of the cooking liquid until very smooth.

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Return the puree to the cooking liquid.

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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.

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Add the carrot matchsticks and cook until tender , about 3 minutes.

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Season with salt and pepper , to taste.

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Serve hot , garnished with the scallion , cilantro and basil.

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For vegetarian use vegetable stock.

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Ingredients

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canola oil, carrots, fresh ginger, onion, chicken stock, water, unsweetened coconut milk, red curry paste, salt & freshly ground black pepper, scallion, cilantro, fresh basil