Recipe: Red Curry Carrot Soup

Red Curry Carrot Soup
Posted to FOODWINE Digest TX Mar 99, by Grace Parisi.

1 tb canola oil
6 large carrots; peeled, 4 thickly sliced
and 2 cut into fine matchsticks
2 thin slices peeled fresh ginger
1 med white onion; finely chopped
4 c chicken stock or canned low-sodium; broth
2 c water
1/3 c unsweetened coconut milk
3/4 tsp red curry paste; (see note)
1 salt and freshly ground pepper
1 scallion; cut into matchsticks
1 tb cilantro leaves
1 tb finely chopped basil

Heat the oil in a large saucepan. Add the sliced carrots and ginger and cook over moderately high heat, stirring, until the carrots are crisp-tender and lightly browned, 6 to 7 minutes. Add the onion and cook until softened but not browned, about 2 minutes. Add the chicken stock, water, coconut milk and curry paste to the saucepan and bring to a boil. Simmer over moderate heat until the carrots are tender, about 25 minutes. Strain the cooking liquid into another saucepan, reserving the solids; discard the ginger. Transfer the carrots to a blender and puree with 1 cup of the cooking liquid until very smooth. Return the puree to the cooking liquid, add the carrot matchsticks and cook until tender, about 3 minutes. Season with salt and pepper. Ladle the soup into bowls, sprinkle with the scallion, cilantro and basil and serve. MAKE AHEAD: The soup can be refrigerated for up to 1 day. NOTES: Red curry paste is available at Asian groceries and by mail order.