Ingredients
4 large carrots, peeled and chopped
1/2 onion, chopped
2 jalepeno peppers, seeded and chopped
1 1" cube gingeroot, chopped
1 15 oz can pumpkin puree
1 15 oz can lite unsweetened coconut milk
4 cups chicken broth
4 tbsp Thai chili or red curry paste
4 tbsp chopped fresh ciliantro
juice of 1 lime
Preparation
In a 4 quart saucepan, bring chicken broth, carrot, onion, gingeroot, jalepeno and pumpkin to a boil. Cover and simmer for 40 - 50 minutes until carrots are very tender. Remove from heat and stir in coconut milk and chili paste. With an hand held or regular blender, blend soup to a smooth velvety texture and return to pan. Add cilantro and lime juice, bring back to a simmer, check for salt and serve.
