asian carrot soup with coconut and lemongrass
Cuisine: Asian
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Ingredients
  • 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
Instructions
  1. 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.
  2. Add the vegetable broth and coconut milk and mix to combine.
  3. 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.
  4. 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.
  5. Purée the soup with an immersion blender until smooth. Adjust seasoning to taste with salt and pepper.
Notes
SUGGESTED TOPPINGS: Grated lime zest and chopped parsley
Recipe by Savormania at http://www.savormania.com/en/asian-carrot-soup-with-coconut-and-lemongrass/