Ingredients

• 300 grams carrots, weight after peeling and slicing
• 50 grams onion, weight after dicing
• 3.75 cups vegetable stock
• 4 grams Thai red curry paste, Mae Ploy brand
• 12 grams salt, kosher
• 10 grams galangal, may substitute ginger
• 1 tablespoon canola oil
• 1 each lime, small, juiced, should be one ounce
• 1 tablespoon honey, if desired

Preparation

In a sauce pot over medium-high heat, add the grapeseed oil and sweat the onion and carrots for about two minutes. Add the vegetable stock, Thai curry paste, salt and galangal or ginger. Bring to almost a boil then lower heat to medium and cook until carrots are tender. Add the lime juice and puree in a blender on high until smooth. Strain through a fine meshed strainer, if necessary.