Serves 6
2 Tbsp olive oil
1 large onion, diced (about 1 cup)
4 Tbsp minced ginger
3 clove garlic, minced
2 lbs carrots, diced – or any orange veggie (butternut squash, sweet potato, acorn squash)
4 c chicken, veggie broth, or water
small handful of dried arame (sea weed)
1 can unsweetened lite coconut milk
1/2 t salt
1 tsp Thai Kitchen Red Chili Paste
2 tsp lime zest
4 Tbsp lime juice
1/4 c minced cilantro or scallion (or both)
Heat the oil in a large pan over medium heat. Add the diced onion and ginger and cook for about 3 minutes, until the onion is translucent. Add the garlic, carrots, and any other veggies and cook for 2 minutes. Add the broth, coconut milk, arame and salt. Cook for about 20 to 25 minutes, until the veggies are tender enough to pierce with a fork.
When the soup is finished cooking, remove it from the heat and cool slightly. Puree the soup in a blender, in batches, returning the pureed soup to a large saucepan. Add the lime juice, zest and red chili paste. Taste and adjust seasonings if necessary. Just before serving, garnish the soup with cilantro/scallion.
