Carrot Soup w/ Coconut and Lemongrass

Name: Carrot Soup w/ Coconut and Lemongrass
Total time: 3000 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 tbsp sunflower oil; 1 onion, chopped; 1 lemongrass stalk, trimmed and tough outer layer discarded; 2 clove garlic, chopped; 2 tsp finely grated ginger; 1 tbsp red thai curry paste; 1 lb carrots, sliced; 1 quart hot vegetable stock; 3 kaffir lime leaves; 1 fresh ground black pepper; 6 oz coconut milk; 1 lime

Zach @cook_3019527

Carrot Soup w/ Coconut and Lemongrass

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Ingredients

50 mins

4 servings

2 tbspsunflower oil
1onion, chopped
1lemongrass stalk, trimmed and tough outer layer discarded
2 clovegarlic, chopped
2 tspfinely grated ginger
1 tbspred thai curry paste
1 lbcarrots, sliced
1 quarthot vegetable stock
3kaffir lime leaves
1fresh ground black pepper
6 ozcoconut milk
1lime

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Steps

50 mins

1

In large saucepan heat oil and add onion. Cook for 3-4 mins until soft.
2

Next add lemongrass, ginger, and garlic and cook for 2 mins. Add curry paste and cook for 1 min stirring all the time.
3

Add carrots and cook for 2 mins.
4

Add the vegetable stock and lime leaves and simmer for 20-25 mins until carrots are tender.
5

Remove from heat and discard lime leaves. Add coconut milk and puree the soup in a food processor.
6

Garnish with black pepper and serve with a lime wedge.