2 Tbsp coconut oil (or other neutral oil)
1 4-inch piece of fresh ginger, peeled and roughly chopped
1 small shallot, roughly chopped
2 large garlic cloves, chopped
1 lb carrots, peeled and roughly chopped
1 Tbsp red curry paste
2¼ cup chicken or vegetable stock
1 can full-fat unsweetened coconut milk
1 Tbsp fish sauce
Zest and juice of half a lime
Chopped cilantro, for garnish
Fried shallots (optional)
Chili oil (optional)
In a large pot, heat the oil over medium-high heat. Add the ginger, shallots, and garlic and cook until soft and just starting to brown, about 4 minutes. Add the carrots and curry paste and stir well. Cook for 2 more minutes.
Pour in the stock, coconut milk, and fish sauce and season with a generous pinch of salt. Bring the soup to boil, reduce to a simmer, and cook for 10-15 minutes, or until the carrots are soft. Add the lime zest and juice.
Carefully transfer to a blender and blend until smooth. (You may need to do this in two batches.) Taste and adjust for salt and lime. Serve soup warm garnished with cilantro. CS