Carrot Ginger Soup - alive magazine
This spicy carrot soup has a unique heat that comes from the combination of fresh ginger and Thai red curry paste. Choose your level of heat and either use 1 or…
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Cooking tools:
- Immersion blender
- Blender
- Microplane
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Can opener
- Spoon
- Ladle
- Citrus press
Ingredients
- 1 Tbsp (15 mL) extra-virgin olive oil
- 1 medium onion, coarsely chopped
- 4 cloves garlic, diced
- 3 cups (750 mL) low-sodium chicken stock
- 1 1/2 Tbsp (22 mL) fresh ginger root, minced
- 4 cups (1 kg) thinly sliced carrots
- 1 – 14 oz (398 mL) can light coconut milk
- 1 to 2 tsp (5 to10 mL) Thai red curry paste
- 1/2 tsp (2 mL) lemon zest
- 1 Tbsp (15 mL) fresh lemon juice
- 1/2 cup (125 mL) fresh cilantro, chopped
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