asian carrot soup with coconut and lemongrass |
Cuisine: Asian
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
- 1½ tablespoons coconut oil or vegetable oil
- 1 medium onion, sliced
- 2 garlic cloves, sliced
- ¼ teaspoon ground turmeric
- 1kg carrots, peeled and chopped
- 1 tablespoon chopped fresh ginger
- 3 cups vegetable broth
- ½ cup coconut milk
- 3 stalks lemongrass
- Heat the coconut oil in a large saucepan over medium-high heat. Cook the onion and garlic with the turmeric until softened, about 5 minutes. Add the carrots and ginger and mix to combine.
- Add the vegetable broth and coconut milk and mix to combine.
- Remove the outer leaves of the lemongrass stalks, chop off both ends and bash them on top of a chopping board to release their aroma. Place the lemongrass stalks on top of the broth.
- Cover the saucepan and bring to a boil. Reduce heat to low and let simmer for 30 to 40 minutes until the carrots are completely soft.
- Purée the soup with an immersion blender until smooth. Adjust seasoning to taste with salt and pepper.
SUGGESTED TOPPINGS: Grated lime zest and chopped parsley
Recipe by Savormania at http://www.savormania.com/en/asian-carrot-soup-with-coconut-and-lemongrass/
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