Monday, September 1, 2014

Carrot Ginger Soup

1 tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
3 cups vegetable stock
2 tbsp fresh ginger, minced
4 cups chopped carrots
1 can coconut milk (398 ml)
2 tsp "Thai Kitchen" red curry paste
1 tbsp fresh lemon juice
1/2 cup chopped fresh cilantro

Heat oil in large pot over medium heat. Sauté onions and garlic. Pour in stock and add carrots and ginger. Simmer over low/medium heat until carrots are soft. Remove from heat and purée mixture in high powered blender or food processor. Return to pot. Over low heat stir in coconut milk, curry paste, lemon juice and cilantro.

Adapted from:

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