Velvety Thai Carrot Soup with Coconut Water Ice Cubes - alive magazine
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 by a…
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Cooking tools:
- Immersion blender
- Blender
- Fine-mesh sieve
- Ice cube tray
- Saucepan
- Chef's knife
- Cutting board
- Peeler
- Grater
- Measuring cup
- Measuring spoon
- Can opener
- Parchment paper
- Wooden spoon
- Ladle
- Serving bowl
- Stove
- Refrigerator
- Freezer
- Freezer tray
Ingredients
- 2 Tbsp (30 mL) unsalted butter
- 1 lb (450 g) carrots, peeled and chopped, about 3 cups (750 mL)
- 1 Vidalia onion, peeled and diced
- 1 Tbsp (15 mL) peeled, finely grated fresh ginger
- 1 garlic clove, minced
- 2 cups (500 mL) low-sodium chicken stock
- 1 - 14 oz (398 mL) can coconut milk
- 2 Tbsp (30 mL) red curry paste
- 1 tsp (5 mL) light brown sugar or coconut sugar
- 2 Tbsp (30 mL) fresh lime juice
- Dried red chilies
- 1 1/2 cups (350 mL) coconut water
- 12 small cilantro sprigs
- Sea salt and freshly ground white pepper (optional)
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