YIELD: 4 servings 2 shallots, minced1 garlic clove, minced2 Tbsps. olive oilsea salt to taste12 oz. (about 5) carrots, peeled and chopped1 Tbsp. Thai red curry paste*3½ cups chicken stockone 8 oz. tub Wisconsin Mascarpone cheese, room temperature *The soup will have a definite “kick.” Reduce curry paste for a milder flavor. 1. Place shallots and garlic in olive oil in deep sauce pan, lightly salt. Cover and cook gently for 3-4 minutes, until limp but not brown. 2. Add carrots and ...
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