Red Curry Carrot Soup

• 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

1. Heat the oil in a large saucepan or stockpot.
2. 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.
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. Reduce heat to medium-low and simmer over until the carrots are tender, about 25 minutes.
6. Strain out the solids, reserving the liquid; 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.
9. 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.
10. Add the carrot matchsticks and cook until tender, about 3 minutes.
11. Season with salt and pepper, to taste.
12. Serve hot, garnished with the scallion, cilantro and basil.
13. For Vegetarian use Vegetable stock.

canola oil, carrots, fresh ginger, onion, chicken stock, water, unsweetened coconut milk, red curry, salt, scallion, cilantro, fresh basil

Taken from www.food.com/recipe/red-curry-carrot-soup-97417 (may not work)