2 shallots, minced 1 garlic clove, minced 2 Tbsp. olive oil sea salt, to taste 12 oz. (about 5) carrots, peeled and chopped 1 Tbsp. Thai red curry paste* 3 1/2 c. chicken stock 1 tub (8 oz.) mascarpone cheese, at room temperature
*The soup will have a definite "kick." Reduce the amount of curry paste if a milder flavor is preferred.
What to do:
1. Place the shallots and garlic in olive oil in a deep saucepan, and lightly salt. Cover and cook gently for 3 to 4 min. until limp but not brown. Add the carrots and continue to cook, covered, for 10 min. over medium-low heat. Add the curry paste and chicken stock, and simmer, uncovered, for 1 hr. 2. Remove the soup from the heat and pour into a blender or food processor; blend until smooth. Return to the heat and bring to a simmer. Whisk in the mascarpone cheese. Serve immediately in soup bowls.
