Thai-Style Carrot Soup

• 1 pound carrots, peeled and coarsely chopped
• 2 cloves garlic, minced
• Juice of 1 lime
• 1 cup unsweetened canned coconut milk
• 1 teaspoon Thai fish sauce (nuocmam)
• 2 teaspoons sugar
• 1/2 teaspoon salt, or more to taste
• 1/4 teaspoon chili oil, or to taste
• 2 scallions, sliced thin

1. Put the carrots in a saucepan, add water to cover and simmer until the carrots are very tender, about 20 minutes.
2. Drain the carrots and put them in a blender with the garlic, lime juice and a cup of water.
3. Process until very smooth.
4. Return the carrot puree to the saucepan and stir in the coconut milk, fish sauce, sugar and salt.
5. Bring to a simmer.
6. Season with chili oil.
7. Float chopped scallions on each serving.

carrots, garlic, lime, coconut milk, fish sauce, sugar, salt, chili oil, scallions

Taken from cooking.nytimes.com/recipes/9477 (may not work)