Thai Carrot Soup

1. 1

   Heat oil in 3-quart saucepan over medium-high heat.

2. 2

   Add onion, garlic, ginger, and carrots.

3. 3

   Cook, stirring frequently, until hot and fragrant about 4 minutes.

4. 4

   Add 3 cups stock.

5. 5

   Simmer, covered, until carrots are tender, about 25 minutes.

6. 6

   Drain liquid from solids.

7. 7

   Reserve liquid.

8. 8

   Puree solids with cilantro in blender or processor until smooth.

9. 9

   Add as much liquid as container can hold.

10. 10

    Puree until even smoother.

11. 11

    Transfer to 3-quart bowl.

12. 12

    Add remaining liquid, if any, and remaining 1 cup of stock.

13. 13

    Season to taste with salt and crushed red pepper.

14. 14

    Serve chilled or hot.

15. 15

    Adjust seasonings to taste before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.