Lemongrass Curry Carrot Soup
A boldly flavored Thai inspired carrot soup with fresh garlic, ginger and lemongrass.
Servings: 4
Ingredients
- 1 tablespoon of extra virgin olive oil
- 1 large yellow onion, chopped
- 4 cloves of garlic, minced
- 1 inch of fresh ginger, peeled and grated
- 1 tablespoon of red pepper paste
- 1-2 tablespoons of a curry spice blend (see notes above)
- 2 tablespoons of soy sauce
- 4 cups of vegetable stock
- 14 ounces of coconut milk (full fat preferred)
- 2 pounds of carrots, peeled and chopped
- 2 stalks of fresh lemongrass, peeled and bruised
- 1 large lime
- salt and black pepper
Instructions
- Prep the vegetables by peeling and chopping 2 pounds of carrots, chopping a large yellow onion, mincing 4 cloves of garlic, peel and grate an inch of fresh ginger and peel and bruise 2 large stalks of lemongrass
- Place a large pot over medium heat
- Add a tablespoon of olive oil and the chopped yellow onion and cook for about 10 minutes to soften the onions
- Add 4 cloves of minced garlic, an inch of grated fresh ginger, 1 tablespoon of red pepper paste, 1-2 tablespoons of curry powder and 2 tablespoons of soy sauce and cook for about 60 seconds while stirring consistently
- Add 4 cups of vegetable broth, 14 ounces of coconut milk, 2 pounds of peeled and chopped carrots and 2 stalks of fresh lemongrass that have been peeled and bruised
- Bring the soup up to a simmer and cook for about 20 minutes
- Remove the lemongrass and blend the soup until completely smooth and creamy
- Add a generous pinch of salt and the juice from a large lime and enjoy!