Red Curry Carrot Soup

Red Curry Carrot Soup

1 tablespoon canola oil

6 large carrots, peeled, 4 thickly sliced, 2 cut into fine matchsticks

2 thin slices peeled fresh ginger

1 teaspoon of red pepper flakes

1 medium white onion, finely chopped

4 cups veggie stock

2 cups water

1/3 cup unsweetened coconut milk

3/4 teaspoon red curry paste

1 scallion, sliced

1 tablespoon cilantro leaves

1. Heat the oil in a large saucepan.

2. Add the sliced carrots, ginger, and red pepper flakes and cook over moderately high heat, stirring, until the carrots are crisp-tender and lightly browned, 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. Simmer over moderate heat until the carrots are tender, about 25 minutes.

6. Strain the cooking liquid into another saucepan, reserving the solids; 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, add the carrot matchsticks and cook until tender, about 3 minutes.

9. Season with salt and pepper.

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