COCONUT CARROT SOUP

This story was created by our partners at the Heavy Table, a weekly culinary newsletter dedicated to covering the best food and drink of the Upper Midwest. Back them on Patreon to receive four distinct email newsletters focused on dining, the restaurant business, spirits, and home cooking: http://www.patreon.com/heavytable

2 Tbsp neutral oil such as vegetable or peanut
1 1/2 cups yellow onion, medium dice
2 Tbsp fresh ginger, peeled and chopped fine
2 Tbsp fresh garlic, peeled and chopped fine
2 Tbsp vandouvan curry powder
1 Tbsp red curry paste
5 cups carrots, peeled and roughly chopped
1 cup white wine
3 cups coconut milk
3 cups vegetable or chicken stock
1 1/2 Tbsp kosher salt
1 Tbsp apple cider vinegar
2 Tbsp brown sugar

To garnish (optional):
Chili crisp
Toasted coconut flakes
Chives, chopped
Cilantro, chopped
Mint, chopped

In a large pot add the oil and turn heat to high. Add the onion and saute for a minute.

Next, add in ginger, garlic, curry powder and curry paste. Stir well and lower heat to medium. Cook another minute, stirring well so ingredients do not brown or burn.

Add carrots and wine. Cook wine down until almost reduced by ¾. Add remaining ingredients and cover. Cook over medium-low heat and simmer soup for approximately 35 minutes.

Working in batches, puree in a blender to make a smooth soup. Or use immersion blender/wand to create a puree.

Taste and adjust any seasoning to your liking.

Garnish soup with chili crisp, toasted coconut, flakes and fresh herbs such as chive,
cilantro and mint.