For one of my dinner parties over the holidays, I made a selection of root vegetables including braised maple carrots. They are always a hit with my family and add lovely colour to any plate. As I often do when I am serving large numbers and it is buffet, I over estimate amounts. In this case, I had a few cups of leftover cooked carrots so I decided to create a spicy Thai carrot soup.
Since we were deep into croquet over the holidays, I came up with the idea of serving this soup in individual Moroccan tea glasses as a tapas-style nibbly. We were able to play our croquet while sipping on soup. Not quite what the British do but effective never the less.
Though some thought they were eating butternut soup, the overall reaction was a positive one so I have now decided to share this recipe with you.
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 inch piece of ginger, sliced
- 2 tablespoon thai red curry paste
- 2 cups cook carrots
- 5 cups chicken or vegetable broth
- 1 cup coconut milk
- ¼ cup fresh coriander, chopped
- In a large saucepan, heat up oil and sauté onion and ginger until translucent.
- Add red curry paste and cook for 1 minute.
- Add carrots and broth. Cook for an additional 10 minutes.
- Remove from heat and put through a blender.
- Return soup to pot and stir in coconut milk and coriander.
- Serve in bowls and garnish with coriander leaves
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