I had a list of ingredients scratched down on a tattered piece of paper that's been sitting in my "to make" recipe stack for a few months. I didn't have any amounts listed, but simply a list of things I thought would make a great soup. I finally pulled it out this morning and started to work on it.
If you read through the ingredients, you'll know this can't help but be tasty. The fresh ginger and coconut milk kick up the taste of the carrots, and the cumin adds a completely different layer of flavor.
Thai Carrot and Ginger Soup
1 tbsp olive oil
1 cup onion, diced
1 (16 oz) bag baby carrots, diced OR
4 cups diced carrots
3 cloves garlic, minced
1 (32 oz) carton good vegetable stock
1 (15 oz) can coconut milk
1 tsp cumin
2" piece of ginger root, peeled and grated
Heat oil in large saucepan. Add onion and saute for 1 minute. Add carrots and garlic, and saute for 5 minutes, or until carrots are almost tender. Add stock and bring to a boil. Add remaining ingredients, lower heat and cover, and simmer for 10-15 minutes. Puree with hand blender or in batches in a blender until creamy. Return to pot and season to taste with salt and pepper.Serve garnished with sour cream and fresh cilantro.