2 pounds carrots, peeled and cut into 1/2-inch chunks
1 quart (4 cups) chicken stock
1 tablespoon finely grated ginger
1 teaspoon red Thai chili paste,* plus more to taste
Salt & freshly ground pepper
1 bunch scallions, sliced, for garnish
*Chili paste is found in the Asian food section of most large supermarkets. I
prefer the Thai brand, in a small glass jar.
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, or caramelize at the edges, about 10 minutes. Add the carrots and
cook, covered, for about 10 minutes, or until the carrots begin to give off
their aroma and juices. (Note: this is called sweating the carrots.) 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 (too much hot steam may force the lid off the
blender). 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. (Note: The soup may be prepared up to this point and refrigerated for an
afternoon or up to 2 days.) Re-warm the soup and add salt and pepper to taste.
Serve in warm bowls with chopped scallions on top.
