You are here  Member since July 2005  Thai Carrot Puree  What
you need:   5 large carrots, sliced 1 small parsnip, finely
chopped* 2 medium potatoes, diced 5 small shallots, chopped 1/2
large red onion, chopped 3-4 cloves garlic, finely chopped or
grated 4-6 cups veggie stock** 1 1/2 teaspoon fresh grated
ginger 3-4 keffir lime leaves*** 1 1/2 teaspoon ground coriander
seed 1-2 dashes cinnamon 1 teaspoon dried basil 1/2 cup split
red lentils (added for texture and to round out the protein
content of the soup--it's not an absolutely necessary
ingredient) 1-2 tablespoons cooking oil  What you do:   First
off, arm your kettle with a few cups of water and turn it on,
then grab a measuring cup and crumble your bullion cubes in
there. This way you'll have your stock ready when you need it.
Heat oil in large soup pot on medium heat, add shallots and red
onion and fry until softened (about 3 minutes). Add carrots,
parsnip and potato and continue frying for a few minutes, adding
ginger and garlic just before you turn