Categories: Soup

Ingredients

• 1/2 cup sesame oil
• 2 lb. carrots, peeled and chopped
• 1 large onion, diced
• 2 Tbsp. garlic, chopped
• 2 Tbsp. grated fresh ginger
• 1 Tbsp. Thai red curry paste, more to taste
• 2 quarts chicken broth
• 1 cup canned coconut milk
• 1/2 cup peanut butter
• 1/2 cup sugar
• 1/2 quart heavy cream
• Salt and ground black pepper

Directions

1. In a heavy-bottomed stock pot, heat to oil over medium-low heat until hot. Stir in the carrots and onion, and cook until the vegetables are softened, about 15 minutes. Stir in the garlic and cook until aromatic, about 1 minute.
2. Stir in the ginger, red curry paste and chicken broth, and bring to a boil. Reduce heat and simmer for 30 minutes. Remove from the heat and puree.
3. Add the coconut milk, peanut butter, sugar and cream, whisking until fully incorporated and smooth. Bring to a boil, stirring occasionally. Reduce the heat to a gentle simmer and continue to cook until the soup thickens, about 15 minutes, stirring occasionally.
4. Season with 1 teaspoon salt and 1/4 teaspoon pepper, or to taste.

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