Hartford Courant



Makes: 6 to 8 servings

Total time: 1 hour 15 minutes 6 tablespoon­s coconut oil or neutral oil, such as grapeseed 1 pounds carrots, peeled and cut into 1-inch cubes (about 5 cups)

1 pounds sweet potatoes, peeled and cut into 1-inch cubes (about 5 cups)

5 to 8 tablespoon­s red curry paste (use the lesser amount if you have a very spicy paste)

2 teaspoons fine sea or table salt, plus more to taste

teaspoon freshly ground black pepper

1 cup unsweetene­d coconut flakes

1 cup chopped shallots or red onion

1 serrano chile or jalapeño, seeds removed if you like, minced

3 fat garlic cloves, minced or finely grated

2 teaspoons grated fresh ginger

1 quart vegetable stock 2 (13-ounce) cans coconut milk

Fish sauce, for serving (optional)

1 cup chopped cilantro leaves and tender stems, for serving 1 red (Fresno) chile or jalapeño, thinly sliced

1. Heat oven to 400 degrees. In a large bowl, toss together 4 tablespoon­s coconut oil, the carrots, sweet potatoes, 4 tablespoon­s red curry paste, 1 teaspoons salt and the black pepper until the vegetables are well coated with the curry paste. Spread the vegetable mixture in an even layer on two rimmed baking sheets (lined with parchment if you like). Roast, tossing occasional­ly, until tender and caramelize­d, about 35 to 45 minutes.

2. Meanwhile, add the coconut flakes to a large soup pot without any oil, and toast, stirring often, until they are fragrant and pale golden at the edges, 1 to 3 minutes. Transfer to a plate to cool.

3. Add remaining 2 tablespoon­s coconut oil to the pot and heat until it thins out, about 20 seconds. Stir in shallots and the serrano chile, and cook until golden brown, 4 to 6 minutes.

Add the garlic, ginger and 1 teaspoon salt, and cook until fragrant, 1 to 2 minutes. Stir in remaining 1 to 4 tablespoon­s red curry paste until well combined.

4. Add stock, coconut milk and roasted vegetables to the pot. Bring liquid to a simmer. Cook, over mediumlow heat, partly covered, for 15 to 20 minutes, until everything is very tender.

5. Use an immersion blender (or a regular blender, working in batches) to purée the soup. Taste and season with salt or fish sauce, if using, to taste. To serve, ladle the soup into bowls and sprinkle with cilantro, toasted coconut flakes and sliced fresh chile.

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