Ingredients

1 tablespoon canoia oil

6 large carrots, peeled–4 thickly sliced and 2 cut into fine matchsticks

2 thin slices peeled fresh ginger

1 medium white onion, finely chopped

4 cups chicken stock or canned low-sodium broth

2 cups water

1/3 cup unsweetened coconut milk

3/4 teaspoon red curry paste

Salt and freshly ground pepper

1 scallion, cut into matchsticks

1 tablespoon cilantro leaves

1 tablespoon finely chopped basil

Preparation

  1. Heat the oil in a large saucepan. Add the sliced carrots and ginger and cook over moderately high heat, stirring, until the carrots are crisp-tender and lightly browned, 6 to 7 minutes. Add the onion and cook until softened but not browned, about 2 minutes.
  2. Add the chicken stock, water, coconut milk and curry paste to the saucepan and bring to a boil. Simmer over moderate heat until the carrots are tender, about 25 minutes. Strain the cooking liquid into another saucepan, reserving the solids; discard the ginger. Transfer the carrots to a blender and puree with 1 cup of the cooking liquid until very smooth. Return the puree to the cooking liquid, add the carrot matchsticks and cook until tender, about 3 minutes. Season with salt and pepper. Ladle the soup into bowls, sprinkle with the scallion, cilantro and basil and serve.