This recipe is based on one I saw in a PCC ad in Edible Seattle.
Southeast Asia-Inspired Creamy Carrot Soup
3 T olive oil
4 cloves garlic, minced
1 ½ c chicken or vegetable broth
1 bunch organic carrots
½ t red curry paste (or more)
1/8 c sweet chili sauce
1/8 c soy sauce
Freshly ground black pepper
1 small (5.6 oz) can coconut milk
Chopped cilantro
Squeeze of fresh lime juice
Heat olive oil in heavy saucepan over medium heat, sauté garlic and ginger 1 minute. Add broth and carrots and simmer until carrots are cooked, appx. 20 minutes. Puree mixture with immersion blender or in a regular blender. Add curry paste, coconut milk, chili sauce, soy sauce, and black pepper, bring to simmer. Cook 5 minutes. Adjust seasonings if needed. Garnish with cilantro, lime juice, and more coconut milk, if you like.