Ingredients
- For the Soup
- 2 Tbsp Vegetable Oil of choice
- 1 Tbsp Curry Paste
- 2 tablespoon ginger, minced
- 1 lbs carrots, small dice or grated
- 1 lb Butternut Squash, peeled & small dice or grated
- 2 cans Coconut Milk
- 4-6 cups Vegetable Stock
- To taste Salt & Pepper
- 6 sprigs Parsley, for garnish
- For The Basil Oil
- ½ cup Olive Oil, or oil of choice
- 10-12 each Basil Leaves
Cooking Instructions
1. For the Basil Oil: Place the ½ cup of vegetable or grapeseed oil along with the basil in a blender & puree. Pour into a saucepan and cook over low heat for 3-4 minutes. Pass through a fine strainer, optional.
2. For the Soup: Heat the oil on medium heat in a stockpot. Add the curry paste & ginger and cook for about a minute until fragrant. Place the carrots, ginger & coconut milk in the stockpot. Pour in enough stock to just cover the carrots. Bring to a simmer & cook until the carrots are tender.
3. Remove from the heat and use an emersion blender to puree. If the soup is too thick add a little stock to thin it out. Season with salt & pepper.
Serve with the soup with basil oil.