Thai Carrot Ginger Soup

G and I have been working on creating a copycat recipe of a Carrot Ginger soup that we ate while we were visiting Denver, CO this past June.  And we think we finally got it…

Single Batch Recipe makes ~ 38 oz, we made a double batch which came to be ~75 oz

1 TBSP peanut oil or any oil with a high smoke point, we used grapeseed oil

1 Leek, medium to large (~1/2 – 3/4 cup) well washed, and thinly sliced

2 TBSP grated or finely chopped ginger root (peeled)

1 tsp minced garlic

1/2 tsp finely chopped pepper (we used Cayenne, but this still wasn’t enough heat, so…)

1.5 TBSP Chili Garlic Paste (found in the ethnic foods section)

1 pound carrots, washed, peeled and chopped into 1/2 inch pieces

16 oz vegetable stock (broth)

1 can (~13 oz) coconut milk

Salt to taste once finished.

Directions:

1.) Heat oil in a heavy bottom stockpot.  Add leek and saute over medium heat for 2-3 minutes or until softened.  Then add ginger and garlic, and saute an additional minute while stirring.

2.) Add the vegetable stock and the carrots and bring to a boil.  Reduce heat to simmer and cook, uncovered, for 15 minutes.  Then stir coconut milk into pan and continue cooking until carrots are very tender, approx another 20-30 minutes.

3.) Puree in pot using an immersion blender (or transfer to a food processor in batches).  Season to taste with kosher or sea salt.  Enjoy!