Thai Carrot and Ginger Soup

INGREDIENTS

2 tablespoons grapeseed oil 1 large onion, small dice 1 shallot, small dice 1-inch slice of fresh ginger, peeled and grated

1½ teaspoons curry powder or Thai red curry paste 1 teaspoon salt 3 to 4 cups chicken or vegetable stock or water

2 pounds carrots, peeled, chopped in small dice ¼ cup coconut milk 1 to 2 tablespoons of fresh lemon juice

INSTRUCTIONS

Place a stockpot on medium heat. Once the pot is warmed, add the oil. Add the onions and shallots and cook for 5 to 10 minutes or until becoming translucent. Add the spices and salt to the onions and stir to coat them evenly. Add the stock or water and the carrots. Bring to the soup to a boil and then simmer for 15 minutes or until carrots are tender throughout. Add coconut milk and stir until blended well. Add the lemon juice and stir to blend well. Blend the soup with a blender stick or do it in batches using a blender. If you do it in batches, let it cool first for a bit. I leave my soup a bit lumpy, but you can blend it until it’s completely smooth too.

Notes: Using the Thai red curry paste will make soup a bit spicy. Adjust to your liking. Adding ½ teaspoon of turmeric will do well medicinally and add color. I like to use rainbow carrots, just not the purple. Using vegetable stock or water will make this vegan. Serves 4 to 6. RECIPE COURTESY OF CHEF LYNN LAMPE LINDQUIST