Spicy Carrot Soup

You can make this soup ahead of time, since the last step is to reheat it after blending. You can vary the level of ginger and spiciness to your taste as well.
10/11/12 Made this for dinner, adding in some crushed red pepper flakes with the onions. Used 5.5 c chopped carrot, which was one full bag. Left out the scallions and black pepper. Served 2 with grilled cheese sandwiches and a salad. Delicious! Leftover soup fit in 2 mason jars.

• olive oil
• 1 large onion, chopped
• 6 large carrots, cubed 1/2" pieces or smaller
• 4-6 c soup stock + water (I use chicken stock, obviously not vegetarian)
• 1 t Thai red curry paste
• 1 T freshly grated ginger
• optional: scallions, fresh black pepper

1. Heat the oil in a large stock pot. Saute the onions until translucent (5-10 min).
2. Add the carrots. Cover, 10 minutes.
3. Uncover and add enough stock and water to cover the carrots. Bring to boil, then simmer for 15-20 minutes or until carrots are tender.
4. Add paste and ginger. Stir. Remove from heat and let rest 15 minutes.
5. Reserve one cup of carrots. Blend the rest in batches.
6. Reheat the soup. Add more stock if it's too thick. Add more paste to taste.
7. Serve in bowls with garnish.