thai carrot ginger soup

I made this last night, and it's my new favorite soup. Topping it off with fresh radish sprouts made this root puree feel fresh and springy, too. I didn't measure, but I'll share with you the ingredients and steps to try to concoct something similar yourself. Because you have to! It's just so good!

• 6 large carrots chopped
• water to cover carrots
• olive oil
• two cloves of garlic pressed
• nub of fresh ginger chopped
• sea salt
• thai red curry paste (maybe a teaspoonful)
• splash of apple cider vinegar
• dash or two of cumin

Saute ginger and garlic in olive oil. Add carrots and water and salt. Cook until soft. Transfer to a blender and add the rest of the ingredients. Blend until smooth. Taste and determine if you want to add a little this or that. Serve with freshly ground pepper and radish sprouts. So simple, but so delicious!