- Olive oil
- 1/2 large onion, diced
- 1 1/4 pound carrots, thinly sliced (use smaller carrots for sweeter soup)
- 1 (1/2 inch) piece ginger, peeled and thinly sliced
- 1 large clove garlic, minced
- 2-3 teaspoons Thai red curry paste
- 3 (2 inch) pieces lemongrass
- 1 1/2 teaspoons honey
- 3 cups low-sodium chicken broth
- 3/4 cup coconut milk
- Juice of 1/2 large lime
- 1/3 cup basil leaves, torn by hand
Heat a heavy-bottomed soup pot or Dutch oven over medium heat.
Lightly coat bottom of pan with olive oil.
Add onion and season with salt. Cook for 3-5 minutes or until translucent.
Add carrots, ginger, garlic and curry paste. Stir for 1-2 minutes or until curry is fragrant.
Bruise lemongrass a few times with back of a knife until fragrant.
Add lemongrass, honey, chicken broth and coconut milk. Cover and simmer for 20-30 minutes, or until carrots are very tender.
Puree about 1/3 of soup in a blender* or food processor.
Return to pot and reheat. Stir in lime juice and basil leaves. Serve hot.
Note: When blending hot liquids, use extreme caution. Never fill the blender more than 2/3 full and do not tightly seal the lid. Set the lid loosely over the blender and cover with a towel.