Another simple fall/winter soup recipe demo video. Carrots are relatively cheap so this is an approachable low budget option. Fish sauce is one of those ingredients that makes a dish stand out but is hard for people to identify. I like to use it as my secret ingredient. I have garnished with sour cream and zhug. You can add something with texture if you want, or some fresh cilantro.
- Carrots, 10 ea, small dice
- Coconut oil, 2 tbl
- Red Onion, 1 ea, julienne or small dice
- Garlic, 6 cloves, minced
- Ginger, 1-inch piece, peeled, and grated
- Red Chile, 1 ea, minced
- Curry Powder, 1 heaping tbl
- Chicken Stock, about 5 cups
- Coconut Cream, 16 oz
- Fish Sauce, 1tbl+
Start by heating coconut oil on medium high heat, and saute carrots until browning begins. Add red onion, sweat until translucent, about 3 minutes. Add garlic, ginger, curry powder, and red chile. Saute for another 2 minutes, then add the chicken stock, then coconut cream. Bring to a boil, then simmer for about 15 minutes to ensure everything is tender. Next, puree the soup in batches if using a standing blender, or with an immersion blender. Season with salt as needed, as well as with more chicken stock if the soup is too thick. You can add additional fish sauce as a seasoning agent to add even more flavor.