There’s nothing like a warm bowl of soup to comfort you on a cold winter day, and pureed soup has such a satisfying texture and is so easy to make that you can pull it together in a snap. Coconut milk provides a creamy, silky texture that also makes this soup conveniently dairy free. The secret to the depth of this soup is the fish sauce. Top with crisped, fried shallots, fresh cilantro, a dash of cream, pine nuts, and chili oil to really take things to the next level.
What You Need
2 tablespoon oil of choice (neutral is best)
1 4 inch cube fresh ginger, peeled and chopped
1 garlic gloves
1 pounds carrots, peeled and chopped
1 tablespoon red curry paste
2 1/4 stock of choice
14 oz can full fat unsweetened coconut milk
1 tablespoon fish sauce
juice and zest of half of a lime
What To Do
Heat oil over medium-high heat in a large pot. Add in the ginger, shallots, and garlic and cook until they are soft and beginning to brown. Add in the carrots and curry paste, mixing everything thoroughly.
Cook everything for about 2 minutes and then add in the coconut milk, stock, and fish sauce. Add in salt to taste and bring the soup to a boil. Reduce the heat and bring to a simmer and let it cook for about 10-15 minutes. When the carrots are soft, add in the lime zest and juice.
Transfer the soup into a blender and blend until fully smooth. Depending on the size of your blender, you might have to do this in batches. Adjust the amount of lime and salt to your liking.
Serve the soup with fresh cilantro and enjoy!