This lovely Thai carrot 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.
1 1/2cupspumpkin, peeled and cut into 1/2 inch dice or 14oz can of pumpkin puree
14ozcoconut milk, full fat recommended
4cupsvegetable or chicken broth
1TablespoonThai red curry paste
2clovesgarlic, minced
1Tablespoonfreshly grated ginger, or ginger paste
1/2teaspoonsalt
1/2teaspoonpepper
1/4teaspooncumin
1ozshredded coconut, about 1/4 cup, run through a food processor or 2 Tbsp desiccated coconut
1Fresh cilantro leaves, for garnish
Sour cream, for garnish
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Instructions
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.
Notes
Be sure to read the notes above this Recipe Card, for more tips, options, substitutions and variations for this recipe!