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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 12 |
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Good start to a Thai meal or to warm you up on a cold day. Makes a large batch and freezes well. Ingredients:
1/4 cup butter |
2 medium onions, chopped |
6 garlic cloves, chopped |
3 chopped leeks |
2 tablespoons peeled grated gingerroot |
3 lbs peeled chopped carrots |
10 cups chicken stock or 10 cups vegetable stock |
3 tablespoons dried parsley flakes |
1 tablespoon sambal oelek (sub red pepper flakes if you must) |
1 (398 ml) can coconut milk |
salt and pepper, to taste |
Directions:
1. Over medium heat in large stock pot melt butter then add onions, leeks, garlic, ginger root.
2. Cook for about 10 minutes or until soft.
3. Add stock, carrots and parsley flakes.
4. Bring to a boil then reduce heat and simmer for 40 minutes until carrots are soft.
5. Add more stock if a little thick.
6. Puree with a hand blender until desired consistency (I like it with just a few small carrot chunks).
7. Stir in sambal olek and coconut milk then salt and pepper to taste.
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