This delicious soup can be made with carrots, butternut squash or sugar pie pumpkins. Thai curries are chili paste blends so their flavors are complex and spicy. Use a little or a lot depending on your preference.
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon minced ginger
- 1 1/2 cups chicken or vegetable broth
- 7 to 8 carrots, scrubbed and sliced
- 1/2 teaspoon red curry paste
- 1/4 cup sweet chili sauce
- 1/4 cup reduced sodium soy sauce
- Freshly ground black pepper
- 1 cup coconut milk
- 1/4 cup chopped cilantro
- Squeeze of fresh lime juice
- In a heavy soup pot, heat the oil over medium heat and sauté the garlic and ginger for 1 minute. Add the broth and carrots and simmer until the carrots are tender (about 15 minutes). Allow to cool slightly and then puree the mixture in batches in a blender or food processor. (Or use an immersion blender directly in the pot, which works very well.)
- Return the pureed carrot mixture to the pot. Add the curry paste, chili sauce, soy sauce and black pepper and bring to a simmer. Cook for 5 minutes. Stir in the coconut milk, cilantro and lime juice. Adjust the seasoning with more curry paste and/or soy sauce.
- Serve drizzled with a bit of coconut milk and lime wedges on the side.
Recipe modified with permission from PCC Natural Markets.