It's still soup season and we wanted to create one with a little twist. Our Soy Ginger combined with a little Thai chili paste gives this carrot soup a deep, spicy flavor. Perfect to heat things up...
What you need
3 tablespoons Tessemae’s Soy Ginger
2 pounds carrots, peeled and sliced ¼ inch thick
2, 2-inch pieces fresh ginger, peeled and thinly sliced
1 large yellow onion, peeled and chopped
coarse salt and freshly ground pepper
1 teaspoon Tessemae’s Slow Roasted Garlic
1 teaspoon Thai red curry paste
1 can coconut milk
2 teaspoons fresh lime juice
What to do
- Heat the Soy Ginger in a large pot over medium. Add the carrots, onion and ginger and season with salt and pepper. Cook, stirring, until the onion is tender, about 5 minutes.
- Add the Slow Roasted Garlic, curry paste, coconut milk, and 5 cups water. Bring to a boil, reduce to a simmer, and cook until the carrots are very tender and the flavors meld, about 30 minutes.
- Puree the soup in batches in a blender or right in the pot with an immersion blender. Thin with water if it’s too thick, simmer a little if too thin. Adjust seasoning with lime juice, salt and pepper. Serve the soup topped with a drizzle of Soy Ginger.