Saturday, October 3, 2009

Red Curry Carrot Soup

This is a really easy soup that has a nice subtle heat.

Red Curry Carrot Soup
1 med onion, diced
2 - 3 stalk celery, diced
2 lbs carrot, diced
3 - 4 garlic cloves, sliced
1 Tbs ginger, minced
2 Tbs red curry paste
1 can coconut milk
salt and pepper

Heat a large pot with a touch of oil and add the vegetables and salt.

Cook over medium heat stirring periodically to prevent sticking.

When vegetables are soft but not falling apart, add the garlic and ginger. Cook for a few minutes, then add the coconut milk and another can of water or stock, season with salt and pepper.

Continue cooking until the vegetables are soft and flavors blended. Puree in a blender or food processor until smooth. Add water or stock to thin to the desired consistency.

I served it with some homemade potato chips.

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