Ingredients
2 tbsp. coconut oil or other neutral oil
1 4-inch piece of fresh ginger, peeled and roughly chopped
1 small shallot, roughly chopped
2 large garlic cloves, chopped
2 lb. carrots, peeled and roughly chopped
1 tbsp. red curry paste
2 1/4 c. chicken or vegetable stock
1 (14-oz.) can full-fat unsweetened coconut milk
1 tbsp. fish sauce
Kosher salt
Zest and juice of half a lime
Chopped cilantro, for garnish
Preparation
Step 1In a large pot, heat the oil over medium-high heat. Add the ginger, shallots, and garlic and cook until soft and just starting to brown, about 4 minutes. Add the carrots and curry paste and stir well. Cook for 2 more minutesStep 2Pour in the stock, coconut milk, and fish sauce and season with a generous pinch of salt. Bring the soup to boil, reduce to a simmer, and cook for 10-15 minutes, or until the carrots are soft. Add the lime zest and juice.Step 3Carefully transfer to a blender and blend until smooth. (You may need to do this in two batches.) Taste and adjust for salt and lime.Step 4Serve soup warm garnished with cilantro.
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