Recipe by Roosie
Carrot soup, kicked up a notch. Recipe from Food & Wine, June 1999.
Top Review by Wobin
I forgot to use the basil but did remember the cilantro. This was super tasty. I had one guest who didnt like it because the ginger was overwhelming. I am now thinking that by slices you meant like two little circles of ginger and i did a whole arm so it makes sense why it was strong in mine. I served it with Recipe #16570 and it tasted good. Not sure if those two recipes are the best paring but i enjoyed eating them both around the same time. Thanks!
- 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
Directions See How It's Made
- Heat the oil in a large saucepan or stockpot.
- 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.
- Add the onion and cook until softened but not browned, about 2 minutes.
- Add the stock, water, coconut milk and curry paste to the saucepan and bring to a boil.
- Reduce heat to medium-low and simmer over until the carrots are tender, about 25 minutes.
- Strain out the solids, reserving the liquid; discard the ginger.
- Transfer the carrots to a blender and puree with 1 cup of the cooking liquid until very smooth.
- Return the puree to the cooking liquid.
- 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.
- Add the carrot matchsticks and cook until tender, about 3 minutes.
- Season with salt and pepper, to taste.
- Serve hot, garnished with the scallion, cilantro and basil.
- For Vegetarian use Vegetable stock.