Velvety Thai Carrot Soup with Coconut Water Ice Cubes - alive magazine

Name: Velvety Thai Carrot Soup with Coconut Water Ice Cubes - alive magazine
Ingredients: 1 1/2 Tbsp (30 ml) unsalted butter; 450 g carrots, peeled and chopped, about 3 cups (750 ml); 1 onion, peeled and diced; 3 tsp (15 ml) peeled, finely grated fresh ginger; 1 garlic clove, crushed; 2 cups (500 ml) reduced-salt chicken stock; 400 ml can coconut milk; 1 1/2 Tbsp (30 ml) red curry paste; 1 tsp (5 ml) light brown sugar or coconut sugar; 1 1/2 Tbsp (30 ml) fresh lime juice; Dried red chillies; 1 1/2 cups (350 ml) coconut water; 12 small coriander sprigs; Sea salt and freshly ground white pepper (optional)

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Serves 8 The lovely orange colour is not the only attraction in this cool soup. There’s a distinct “umami” experience going on that’s beautifully complemented…

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