I love soup, and this one is a home run. Best of all, it freezes well. I like to make this soup once it gets cold and rainy, and of course, it’s a great way to use up those carrots that I know are always sitting in the bottom of your vegetable bin.
Carrot Soup with Ginger and Curry
3 lbs. peeled and chopped carrots
1 lb. carrots, juiced
3 c. chicken stock
2 T. vegetable oil
1/4 c. minced shallots
4 Kaffir lime leaves
2 T. Madras curry powder
1 t. blanchan (shrimp paste)
1/4 c. minced ginger
2 sliced garlic cloves
2 red Thai chile peppers
1 T. toasted coriander seeds
12 oz. coconut milk
Lime juice and cilantro leaves for garnish
Place oil in a large pot over high heat. When aromatic, add the ginger, garlic, shallots, shrimp paste, curry, sambal, coriander seeds, and lime leaves. Cook briefly. When aromatic, add the stock, juice, and carrots. Simmer for 30 minutes.
Puree well, strain well, and bring to a simmer again, adding the coco milk. Simmer until soup has a rich, full-bodied consistency, then season with sea salt and white pepper. Add the lime juice and cilantro at the table. Serves 6–8.