Red Curry Carrot Soup

Directions

1. 1
   Heat the oil in a large saucepan or stockpot.
2. 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. 3
   Add the onion and cook until softened but not browned, about 2 minutes.
4. 4
   Add the stock, water, coconut milk and curry paste to the saucepan and bring to a boil.
5. 5
   Reduce heat to medium-low and simmer over until the carrots are tender, about 25 minutes.
6. 6
   Strain out the solids, reserving the liquid; discard the ginger.
7. 7
   Transfer the carrots to a blender and puree with 1 cup of the cooking liquid until very smooth.
8. 8
   Return the puree to the cooking liquid.
9. 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. 10
    Add the carrot matchsticks and cook until tender, about 3 minutes.
11. 11
    Season with salt and pepper, to taste.
12. 12
    Serve hot, garnished with the scallion, cilantro and basil.
13. 13
    For Vegetarian use Vegetable stock.