Ingredients

• 1 tablespoon canola oil
• 6 large carrots, peeled, 4 thickly sliced, 2 cut into fine matchsticks
• 2 slices peeled fresh ginger
• 1 onion, finely chopped
• 4 cups chicken stock or 4 cups vegetable stock
• 2 cups water
• 1/3 cup unsweetened coconut milk
• 3/4 teaspoon red curry paste
• salt & freshly ground black pepper
• 1 scallion, chopped
• 1 tablespoon cilantro, chopped
• 1 tablespoon fresh basil, chopped

Instructions

1. Heat the oil in a large saucepan or stockpot.

2. Add the sliced carrots (not the matchstick carrots) and ginger and sautee over medium-high heat, until the carrots are crisp-tender and lightly browned, about 6 to 7 minutes.

3. Add the onion and cook until softened but not browned, about 2 minutes.

4. Add the stock, water, coconut milk and curry paste to the saucepan and bring to a boil.

5. Reduce heat to medium-low and simmer over until the carrots are tender, about 25 minutes.

6. Strain out the solids, reserving the liquid; discard the ginger.

7. Transfer the carrots to a blender and puree with 1 cup of the cooking liquid until very smooth.

8. Return the puree to the cooking liquid.

9. This can also be done with a stick blender if you have one and will be much easier- just remove the ginger and puree in the pot.

10. Add the carrot matchsticks and cook until tender, about 3 minutes.

11. Season with salt and pepper, to taste.

12. Serve hot, garnished with the scallion, cilantro and basil.

13. For Vegetarian use Vegetable stock.