Category: Soup

Number of Servings: 12

Ingredients

6 shallots, minced
3 garlic cloves, minced
3 ounces olive oil
Salt to taste
2 1/4 pound carrots, peeled and chopped
3 tablespoons Thai red curry paste
2 1/2 quarts (10 cups) chicken stock
18 ounces (2 1/4 cups) Wisconsin Mascarpone Cheese

Cooking Directions:

In a sauce pan, sauté shallots and garlic in olive oil.
Lightly salt. Add carrots and continue to sauté for 10 minutes over medium-low heat. Add curry paste and chicken stock. Simmer, uncovered, 1 hour.
Remove from heat and pour into blender beaker, in batches if necessary.
Blend until smooth. Return soup to heat and bring back to simmer.
Remove from heat and add Wisconsin Mascarpone Cheese.
Stir to melt. Serve immediately.

Recipe by Chef Michael Symon

Wine Recommendation

Gallo of Sonoma Zinfandel