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Red Curry Carrot Soup

Red Curry Carrot Soup is a volume 10-02 feb 2007 recipe made with Canola Oil, Carrots, Fresh Ginger, Onion, and Chicken Stock. Serves 6. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 tbsp
• 6
• 2 slice
• 1
• 4 cup
• 2 cup
• 1 can
• 3/4 tsp
• 1
• 1 tbsp
• 1 tbsp

Method (preview)

1. 1

   Cut four carrots into thick slices, cut two into matchsticks.

2. 2

   Heat the oil in a large saucepan.

3. 3

   Add the thickly sliced carrots and ginger and cook over moderately high heat, stirring, until the carrots are crisp tender and lightly browned, 6 to 7 minutes.

4. 4

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

5. 5

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

6. 6

   Simmer over moderate heat until the carrots are tender, about 25 minutes.

7. 7

   Strain the cooking liquid into another saucepan, reserving the solids, discard the ginger.

8. 8

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

9. 9

   Return the puree to the cooking liquid, add the carrot matchsticks and cook until tender, about 3 minutes.

10. 10

    Season with salt and pepper.

11. 11

    Ladle the soup into bowls, sprinkle with the scallion, cilantro and basil and serve.

12. 12

    Suggested Wine: Dry Riesling or Chenin Blanc

13. 13

    Contributed to the FareShare Gazette by Jennie; 11 February 2007. www.fareshare.net