Ingredients
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1 tablespoon canola oil
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6 large carrots, peeled, 4 thickly sliced, 2 cut into fine matchsticks
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2 slices peeled fresh ginger
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1 onion, finely chopped
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4 cups chicken stock or 4 cups vegetable stock
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2 cups water
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1/3 cup unsweetened coconut milk
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3/4 teaspoon red curry paste
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salt & freshly ground black pepper
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1 tablespoon cilantro, chopped
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1 tablespoon fresh basil, chopped
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1 scallion, chopped
Instructions
- 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.