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Winter carrot soup

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This recipe is an adaptation of Heidi Swanson’s “simple carrot soup” published in her blog 101 Cookbooks.

2 tablespoons olive oil
1 big sweet onion, chopped
3 cloves garlic
3 tablespoon fresh ground ginger
1 hot pepper
1 tablespoon red or yellow curry paste, or to taste
2 pounds carrots, peeled and chopped – 1/2-inch chunks
1/2 can full-fat coconut milk
1 1/2 teaspoons sea salt, or to taste
1 1/2 cups / 360 ml of shrimp or chicken, or a combination , broth
1 lemon

to serve (topping ideas): micro greens / cilantro / chopped, toasted almonds / chile oil / tarragon olive oil / arugula

add seared scallops on top or any other protein

In a large soup pan over medium-high heat add the oil and onion. Stir until the onions are well-coated, and allow to saute until translucent, a few minutes. Stir in garlic and ginger. Stir in the curry paste and peppers, and then the carrots. Allow to cook for five minutes, and then add the broth and coconut milk, salt, adding more broth to cover if needed. Allow to simmer until the carrots are tender, 15 minutes, and then puree using a blender or hand blender until the soup is completely silky smooth. This next part is important (with any soup) – make any needed adjustments. Add more broth if the consistency needs to be thinned out a bit. After that taste for salt, adding more if needed. Season this soup with a juice of one lemon. Serve topped with scallops and whatever herbs you have on hand – I did with arugula and tarragon olive oil.
Serves 4.

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