Lemongrass Curry Carrot Soup
Serves 415 mins prep30 mins cook
A boldly flavored Thai inspired carrot soup with fresh garlic, ginger and lemongrass.
0 servings
What you need
Instructions
0 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 1 Place a large pot over medium heat 2 Add a tablespoon of olive oil and the chopped yellow onion and cook for about 10 minutes to soften the onions 3 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 4 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 5 Bring the soup up to a simmer and cook for about 20 minutes 6 Remove the lemongrass and blend the soup until completely smooth and creamy 7 Add a generous pinch of salt and the juice from a large lime and enjoy!View original recipe