Sometimes soups need an unexpected kick in the pants, like with some red thai paste.
I use Thai Kitchen's Red Curry Sauce. The ingredients are simple, nothing fancy: chili, garlic, lemon grass, galangal, salt, rhizome, onion, pepper, lime and peanut oil. For that umami, savory taste, I like to use Red Boat Fish Sauce. Again, the ingredients are simple: wild-caught black anchovy and salt, then slow-aged in wooden barrels.
Thai Carrot Soup
Prep time: 5 mins
Cook time: 35 mins
Total time: 40 mins
- 2 tbsp. ghee/butter
- 1 sweet onion, chopped
- 2 tbsp. red curry paste
- 1 tbsp. ginger, grated
- 4 garlic cloves, minced
- Dash salt & pepper
- 1 sweet potato, cubed
- 8 carrots, cubed
- 2.5 cups homemade or store-bought bone broth
- 1/2 can coconut milk
- 2 tbsp. fish sauce
- Optional garnishes: Cashews, cilantro, coconut milk
- In a Dutch oven (or large pot), melt ghee (or butter) over medium heat. Saute onion, red curry paste, ginger, garlic and salt & pepper until onion is soft and translucent, a few minutes.
- Add cubed sweet potato, carrots, water (or broth) and coconut milk. Cover and simmer over low heat for 20-30 minutes, until carrots are tender.
- Remove Dutch oven from heat. Add fish sauce.
- Using an immersion blender, blend ingredients until smooth. Garnish as you like!