This lovely soup makes use of some great fresh, winter produce – carrots and pumpkin. If you can’t find a fresh pumpkin though, canned pumpkin puree will work just fine. The coconut adds an extra something to this soup but may not be to everyone’s taste, so it is certainly optional. This recipe will make 3 or 4 servings but can be doubled to serve more.
1 Tbsp cooking oil
2cupscarrotspeeled and cut into 1/2 inch dice
1 1/2cupspumpkinpeeled and cut into 1/2 inch dice or 14oz can of pumpkin puree
4cupsvegetable or chicken broth
1Tbsp.Thai red curry paste
1Tbsp.freshly grated ginger
1oz.shredded coconutabout 1/4 cup, run through a food processor or 2 Tbsp desiccated coconut
1Fresh cilantro leavesfor garnish
Sour creamfor garnish
In a large pot, heat oil over medium heat. Add diced carrots and diced pumpkin (if using) and stir to coat with oil. Cover pot, reduce heat to medium low and allow to cook for about 10 minutes, stirring a few times to make sure they don't stick. You don't want them to brown. Reduce heat if necessary. (*If using canned pumpkin, just cook the carrots at this point and add the pumpkin puree later)
Remove lid. Add garlic, Thai curry, salt, pepper, cumin and ginger to the pot. Stir and cook for 2 minutes. Add chicken stock, canned pumpkin (if using), coconut milk and shredded coconut .
Cook on medium heat, stirring occasionally, for 35 minutes or until carrots are tender.
Puree with an immersion blender or in small batches in a blender.
Taste, and season with more salt and pepper, as necessary.
Serve, garnished with a dollop of sour cream and fresh cilantro leaves. Very nice with a rustic, crusty bread.
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!