We ducked up this Thai Carrot Coconut Soup with Cayenne Pepper and Red Jalapeño Peppers. It is duck-a-lishous. Get your feathers in a ruffle and try it. may the duck me with you.
PREPARATION
Mince 8 Garlic Cloves
Peel and grate 1 tablespoon of fresh ginger (a little more if you love ginger)
Dice 2 large yellow onions
Peel and roughly dice 3 pounds of carrots
Prepare 6 cups of chicken broth
Rough chop ½ if a bunch of cilantro
Pull the leaves from the other ½ bunch of cilantro (this will be for garnish)
Slice 4 red jalapeño peppers into rings for garnish
SOUP TIME
Add about 3 tablespoons of vegetable oil to a large stock pot or dutch oven.
Heat to high.
To the pot add:
2 large yellow onions (diced)
8 garlic cloves (minced)
1 tablespoon fresh ginger (peeled and grated)
1 teaspoon of cayenne pepper
Cook for 5 minutes.
Add 3 pounds. Carrots (peeled and diced)
Cook for 3 more minutes.
Stir 6 cups vegetable or chicken broth
Add ½ bunch of Cilantro (rough chopped)
Bring to a boil.
Once boiling, lower the heat to medium and cover the pot.
Simmer until carrots can easily be pierced with a fork (about 20 minutes).
When carrots are soft, puree using an immersion blender.
If you don’t have an immersion blend, use a regular blender and blend in batches if needed.
Add 2 cans of Coconut Milk.
Add 6 teaspoons Fresh Lime Juice.
Mix and test to see if you need more salt.
Serve this duck-a-licious soup hot.
Garnish each bowl with red jalapeño peppers and cilantro leaves.
