Carrot Ginger Soup Recipe

Directions

1. 1

   Prepare the Carrots

   Peel and chop the carrots into small pieces to ensure even cooking.

2. 2

   Sauté the Ginger

   In a large pot, heat 1 tablespoon of guajillo oil over medium heat. Add the fresh ginger and sauté for about 2 minutes until fragrant.

3. 3

   Add the Carrots

   Add the chopped carrots to the pot and stir well to combine with the ginger. Cook for an additional 5 minutes, stirring occasionally.

4. 4

   Incorporate the Curry Paste

   Stir in the red curry paste, ensuring the carrots are fully coated. Cook for another minute.

5. 5

   Add Liquids

   Pour in the vegetable broth and coconut milk. Bring the mixture to a boil, then reduce to a simmer. Cover and cook for about 20 minutes, or until the carrots are tender.

6. 6

   Blend the Soup

   Use an immersion blender to purée the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender.

7. 7

   Season the Soup

   Once blended, return the soup to the pot. Season with salt and pepper to taste. If desired, add more guajillo oil for flavor.

8. 8

   Serve and Garnish

   Ladle the soup into bowls and top with crispy shallots and fresh coriander. Serve hot.