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Carrot Coconut Soup with Crispy Almonds and Shallots —
Ingredients
  • subheading: For the soup:
  • 1 cup canola oil
  • 2 tablespoons crushed red pepper flakes
  • 2 tablespoons butter
  • 1 small onion, diced
  • Kosher salt
  • Freshly ground black pepper
  • 1 pound carrots, chopped
  • 2 cups chicken or vegetable broth
  • 1 (13.5-ounce) can coconut milk
  • 1 stalk fresh lemongrass, or 1 teaspoon lemongrass paste
  • 1 teaspoon finely grated ginger
  • 2 tablespoons Thai sweet chili sauce
  • Fresh cilantro, for garnish
  • subheading: For the Crispy Shallots:
  • 1 cup canola oil
  • 1 cup thinly sliced shallots
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