Thai Carrot Pumpkin Coconut Soup
- 4 large carrots, peeled and chopped
- 1/2 onion, chopped
- 2 jalepeno peppers, seeded and chopped
- 1 1" cube gingeroot, chopped
- 1 15 oz can pumpkin puree
- 1 15 oz can lite unsweetened coconut milk
- 4 cups chicken broth
- 4 tbsp Thai chili or red curry paste
- 4 tbsp chopped fresh ciliantro
- juice of 1 lime
- In a 4 quart saucepan, bring chicken broth, carrot, onion, gingeroot, jalepeno and pumpkin to a boil. Cover and simmer for 40 - 50 minutes until carrots are very tender. Remove from heat and stir in coconut milk and chili paste. With an hand held or regular blender, blend soup to a smooth velvety texture and return to pan. Add cilantro and lime juice, bring back to a simmer, check for salt and serve.
carrots, onion, jalepeno peppers, cube gingeroot, pumpkin puree, coconut milk, chicken broth, fresh ciliantro, lime
Taken from www.epicurious.com/recipes/member/views/thai-carrot-pumpkin-coconut-soup-52529591 (may not work)