Curried Carrot and Mascarpone Soup
- 2 shallots, minced
- 1 garlic clove, minced
- 2 tablespoons olive oil
- Sea salt
- 12 ounces (about 5) carrots, peeled and chopped
- 1 tablespoon Thai red curry paste
- 3½ cups chicken stock
- 1 tub (8 ounces) mascarpone cheese, at room temperature
Instructions:
The soup will have a definite “kick”. Reduce curry paste for a milder flavor.
- 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.