Ingredients Jump to Instructions ↓

  1. 2 shallots, minced

  2. 1 garlic clove, minced

  3. 2 tablespoons olive oil Sea salt, to taste

  4. 12 ounces (about 5) carrots, peeled and chopped

  5. 1 tablespoon Thai red curry paste*

  6. 3 1/2 cups chicken stock

  7. 1 tub (8 ounces) mascarpone cheese, at room temperature

Instructions Jump to Ingredients ↑

  1. Place the shallots and garlic in olive oil in a deep saucepan, and lightly salt. Cover and cook gently for 3 to 4 minutes until limp but now brown. Add the carrots and continue to cook, covered, for 10 minutes over medium-low heat. Add the curry paste and chicken stock, and simmer, uncovered, for 1 hour. Remove the soup from the heat and pour into a blender beaker or food processor bowl; blend until smooth. Return to the heat and bring to a simmer. Whisk in the mascarpone cheese. Serve immediately in soup bowls.


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