Recipe information
Ingredients for - Carrot Ginger Soup
1. 2 tbsp. coconut oil or other neutral oil -
2. 1 4-inch piece of fresh ginger, peeled and roughly chopped -
3. 1 small shallot, roughly chopped -
4. 2 large garlic cloves, chopped -
5. 2 lb. carrots, peeled and roughly chopped -
6. 1 tbsp. red curry paste -
7. 2 1/4 c. chicken or vegetable stock -
8. 1 (14-oz.) can full-fat unsweetened coconut milk -
9. 1 tbsp. fish sauce -
11. Zest and juice of half a lime -
12. Chopped cilantro, for garnish -
13. Fried shallots (Optional) -
14. Chili oil (Optional) -
How to cook deliciously - Carrot Ginger Soup
1. Stage
In a large pot, heat the oil over medium-high heat. Add the ginger, shallots, and garlic and cook until soft and just starting to brown, about 4 minutes. Add the carrots and curry paste and stir well. Cook for 2 more minutes
2. Stage
Pour in the stock, coconut milk, and fish sauce and season with a generous pinch of salt. Bring the soup to boil, reduce to a simmer, and cook for 10-15 minutes, or until the carrots are soft. Add the lime zest and juice.
3. Stage
Carefully transfer to a blender and blend until smooth. (You may need to do this in two batches.) Taste and adjust for salt and lime.
4. Stage
Serve soup warm garnished with cilantro.
