So I was perusing the LA Times and came across this really yummy looking recipe for carrot soup. Now I’m not big into carrots but after reading the ingredients I must admit it does sound good. I hope you think so too. Enjoy!
Szechuan Carrot Soup
1/4 cup sesame oil
2 pounds carrots, chopped
1 large onion, diced
2 tablespoons garlic, chopped
2 tablespoons grated fresh ginger (from a roughly 4-inch piece)
1 tablespoon Thai red curry paste, more to taste
2 quarts chicken broth
1 cup unsweetened coconut milk
1/2 cup peanut butter
1/2 cup sugar
1/2 quart heavy cream
Salt and pepper
In a heavy-bottomed stock pot, heat the oil over medium-low heat until hot. Stir in the carrots and onions, and cook until the vegetables are softened, about 15 minutes. Stir in the garlic and cook until aromatic, about 1 minute.
Stir in the ginger, red curry paste and chicken broth, and bring to a boil. Reduce heat and simmer for 30 minutes. Remove from the heat and purée.
Add the coconut milk, peanut butter, sugar and cream, whisking until fully incorporated and smooth. Bring to a boil, stirring occasionally. Reduce the heat to a gentle simmer and continue to cook until the soup thickens, about 15 minutes, stirring occasionally.
Season with 1 teaspoon salt and one-fourth teaspoon pepper, or to taste.