This Curried Coconut Carrot Soup makes a deliciously spicy challenge to chemo-jaded taste buds. It’s a snip to make, and an exotic way to eat the humble carrot. Once upon a time, Thai red... curry paste could only be found in Chinatown markets, but now it’s easily available in the Asian sections of many supermarkets, so go get some and make this tasty soup.
In a medium stockpot, heat the oil over medium-high heat. Add the onion and cook for 5 minutes or until translucent. Add the curry paste, ginger, and garlic. Stir for 2 minutes.
Add the carrots and a generous pinch of salt. Cover and let the carrots steam for 5 minutes, stirring occasionally. Uncover and add the water or broth and coconut milk. Bring to a boil. Cover and simmer for at least 30 minutes, or until the carrots are soft.
Puree soup, until very smooth. Heat through, adding more water if the soup is too thick. Serve with a cilantro stem.
Thai Kitchen, Taste of Thai and Roland brands all make Thai red curry paste. Walmart stocks all three. If it’s not at a nearby store, buy it online. A jar of curry paste will keep indefinitely in the fridge to make this and other curry dishes.