2 tablespoon vegetable oil
2 tablespoon Red curry paste; 24g
2 lb carrots; approx 7 cups chopped
2 lb yams; approx 4 cups chopped
2 cans coconut milk (canned); 28 oz
1/8 cup ginger; 24g
3 cups vegetable stock; or chicken stock
1 pinch Cinnamon; to taste
Roast yams (garnet is good) in 375 oven until tender adds the best flavor.
Prepare carrots into small pieces – most efficient is a food processor or a large grater. Otherwise cut into 1/4″ dice.
Heat 2T oil on med heat in a stock pot. Cook curry paste for about 2 minutes until oil begins to change color.
Place carrots, yams, ginger, coconut milk into stock pot, Add enough stock just to cover the vegetables. Bring to a boil and simmer until the carrots are tender.
Remove from heat and puree with an immersion blender or in a blender. Be careful in a blender as the steam can pop the top off – remove the center of the top and cover the hole with a clean kitchen towel.
If soup is too thick, thin with stock. Season with salt and pepper. Add cinnamon to taste.
Makes about 3 quarts