Clay's Kitchen : Root Recipes

Root Recipes

Thai-Style Carrot Soup

Recipe from: Los Angeles Times
Servings: 6

1 tablespoon oil
1 Spanish onions, thinly sliced
2 garlic clove, minced
1 ginger root, 1 inch cube
1 ¾ pounds carrots, peeled and thinly sliced
4 cups chicken broth
¼ cup fresh cilantro, chopped
crushed red pepper

Heat oil in 3-quart saucepan over medium-high heat. Add onion, garlic, ginger, and carrots. 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. Purée solids with cilantro in blender or processor until smooth. Add as much liquid as container can hold. Purée 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. (Can be made 2 days ahead and refrigerated, or frozen up to 3 months. Adjust seasonings to taste before serving.)

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