Contributed by (Recipe adapted from “That’s My Home” at (www.thatsmyhome.com)

Ingredients

2 lbs Carrots, peeled and cut into 1/2-inch chunks
2 Tbs Olive oil
1 large Onion, finely chopped
2 large Shallots, finely chopped
4 C Vegetable Stock
1 Tbs finely grated Ginger
Salt and freshly ground pepper
1 tsp red Thai Chili paste, plus more to taste
1 bunch Scallions, sliced, for garnish

Instructions

Heat the olive oil in a large soup pot over medium heat. When hot, add the onions and shallots, stirring occasionally, until they have softened and begin to brown. Add the carrots and cook, covered, for about 10 minutes.

Uncover and add enough stock to completely cover the carrots. Bring the soup to a boil, then reduce the heat to low and simmer for 15 to 20 minutes, or until carrots are tender when pierced with a small, sharp knife. Add ginger and one teaspoon chili paste, and stir to combine. Remove the soup from the heat until it is cool enough to work with, about 15 minutes.

Ladle equal parts liquid and carrots into a blender or food processor until the appliance is only half-full. Carefully puree until very smooth and return to another soup pot. Process the rest of the soup in batches. If needed, thin the soup with more stock. Re-warm the soup and add salt and pepper to taste. Serve in warm bowls with chopped scallions on top.

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