I was feeling postively electric last week after my first meeting with Valley City’s Public School Food Service Director, Sue Milender. I have decided to volunteer with the Chefs Move to Schools program, an initiative put forth by Michelle Obama as part of her Let’s Move campaign to get our nation’s kids healthy.
Now for dinner, a pureed carrot soup with a touch of exoticism.
Thai Carrot Soup Recipe
A creamy carrot soup made with ginger, green curry paste, and coconut milk. Gluten and dairy free!
- Yield: 4 1x
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 1 1/2 pounds carrots, peeled and chopped
- 2 tablespoons minced ginger
- 1 tablespoon green curry paste
- 1 quart vegetable stock or broth
- 1 (14-ounce) can coconut milk
- 2 tablespoons fish sauce
- Juice of 1/2 a lime
- Chopped cilantro, for garnish
- Heat oil in a 2 quart sauce pan over medium-high heat. Add onion and season with salt and pepper. Cook, stirring ocassionally until beginning to brown. Add carrots and season again with salt and pepper, continue cooking until carrots become slightly tender. Add ginger and curry paste and stir until ginger begins to brown. Add vegetable stock and stir, scraping any browned bits on the bottom of the pan. Bring soup to a boil, then reduce heat to a slow simmer. Cook, until carrots are very tender. Add coconut milk, fish sauce and lime juice and stir to combine.
- Remove from heat and ladle soup into blender about 1/2 to 3/4 full. Cover with a clean kitchen towel or rag you don’t mind getting dirty and while holding the towel down with one hand, turn blender on low. Slowly increase blender speed until mixture is smooth. Repeat until all soup is pureed. Return to pot and bring to a simmer. Taste and add more salt and pepper if necessary, serve with a sprinkling of cilantro.