CURRIED CARROT AND COCONUT SOUP (Good Things)
I make an adapted version of Chrissy Teigen’s curried carrot soup on repeat, so this appealed. Turns out it’s very similar to my adaptation 
– which is to add red curry paste and a splash of fish sauce.
I incorporated one of her variations, which was to use squash – about half butternut squash and half carrot. I prefer water over chicken stock in my vegetable soups, to keep the flavor cleaner.
I had crispy shallots at hand, so I skipped making the topping, but I do love toasted coconut, so I’ll try it another time.
I’m not sure the extra lemongrass is necessary with the Thai curry paste, but the extra ginger definitely comes through.
