Warm up with a bowl of Thai carrot soup
By Kary Osmond
on
1 tablespoon chopped garlic
1 teaspoon red Thai curry paste
2 cups vegetable stock or water
1 cup coconut milk
1/2 star anise (optional)
2 teaspoons soy sauce
2 teaspoons sugar (optional)
1/2 lime, juiced
1. Heat a large pot over medium heat. Add oil, carrots, onion, ginger, garlic and curry paste. Cook covered, and stir often until onions have started to soften, about 5 minutes.
2. Add vegetable stock or water, coconut milk and star anise (if using). Bring to a boil, cover, reduce heat to low, and simmer until carrots are very tender, about 35 to 45 minutes.
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