Clams in a Carrot, Coconut & Ginger Soup
Ingredients
- 2-3 large carrots, small dice
- 1 onion, chopped small
- 1 tsp fresh ginger, minced on a microplane grater
- 1 1/2 tsp curry powder
- 1 3/4 cup vegetable broth
- 1 14-ounce can coconut milk
- Sea salt, to taste
- 1 pound of clams
- 2 cloves of minced garlic
- 2 tbsp butter
Preparations
For the soup: Simmer the carrots, onions, ginger, and curry powder in vegetable broth for 20-25 minutes, until carrots are soft. Turn down the heat and using an immersion blender, blend until smooth. Stir in coconut milk until well combined. Season with salt to taste. For the clams: In a medium-sized saucepan over medium heat, add in butter. After the butter has melted, toss in the clams with garlic and stir to combine. Cover and cook until the clams just open. Pour the soup into bowls and top with cooked clams. A tiny drizzle of chili oil adds a bit of heat and depth. Bon appétit.
