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Recipe: Thai Carrot Soup

Soups
THAI CARROT SOUP

1 tablespoon oil
1 3/4 pounds carrots, peeled and thinly sliced
1 Spanish onion, thinly sliced
2 garlic cloves, minced
1 ginger root cube (1-inch)
4 cups canned chicken broth, divided use
1/4 cup chopped fresh cilantro
crushed red pepper

Heat oil in 3-quart saucepan over medium-high heat. Add carrots, onion, garlic, and ginger. Cook, stirring frequently, until hot and fragrant - about 4 minutes.

Add 3 cups stock. Simmer, covered, until carrots are tender, about 25 minutes. Drain liquid from solids. Reserve liquid.

Puree solids with cilantro in blender or processor until smooth. Add as much liquid as container can hold. Puree until even smoother. Transfer to 3-quart bowl.

Add remaining liquid, if any, and remaining 1 cup of stock. Season to taste with salt and crushed red pepper. Serve chilled or hot.

TO MAKE AHEAD:
Can be made 2 days ahead and refrigerated, or frozen up to 3 months. Adjust seasonings to taste before serving.

Servings: 6
Source: LA Times
MsgID: 0310241
Shared by: Betsy at Recipelink.com
Board: International Recipes at Recipelink.com
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