Spicy Carrot Soup

2 tablespoons olive oil

1 large sweet onion, finely chopped

2 large shallots, finely chopped

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.

Serves 4 to 6.