Red Curry Carrot Soup

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1 tablespoon canola oil

6 large carrots, peeled—4 thickly sliced and 2 cut into fine matchsticks

2 thin slices peeled fresh ginger

1 medium white onion, finely chopped

4 cups chicken stock or canned low-sodium broth

2 cups water

1/3 cup unsweetened coconut milk

3/4 teaspoon red curry paste (see Note)

Salt and freshly ground pepper

1 scallion, cut into matchsticks

1 tablespoon cilantro leaves

1 tablespoon finely chopped basil

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