Carrot-Curry Soup

• mirepoix:
• 2c chopped onion
• 1c chopped celery
• 1c chopped carrot
• 1/4 c butter or olive oil
• 2 tbs curry powder
• 1 quart chicken stock
• 1 pound carrots, peeled and chopped into 1" pieces
• 1 quart water
• 1 cup red lentils
• 1/4 cup minced or chopped ginger
• 1 can coconut milk
• 1/4 cup fish sauce

1. Heat the butter or oil in the pan. (If you are worried about calories, you can add a little at a time, you just need enough to coat the veggies and make them sweat.) Add the first 3 ingredients and saute gently until they are sweaty and soft. Add the curry, stir until fragrant.
2. Add the carrots, lentils, water, and chicken stock. Bring to a boil, then lower the heat. Simmer until carrots and lentils are cooked (about 15 minutes).
3. Turn off heat, add ginger. Using an immersion blender, puree the soup until smooth. Add the coconut milk and fish sauce, combine well.
4. Taste the soup. You may think it needs more salt or fish sauce. Serve hot.

mirepoix, onion, celery, carrot, butter, curry powder, chicken, carrots, water, red lentils, ginger, coconut milk, fish sauce

Taken from www.epicurious.com/recipes/member/views/carrot-curry-soup-50129529 (may not work)