Carrot Soup w/ Coconut and Lemongrass
Carrot Soup w/ Coconut and Lemongrass

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, we’re going to make a distinctive dish, carrot soup w/ coconut and lemongrass. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Carrot Soup w/ Coconut and Lemongrass is one of the most favored of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Carrot Soup w/ Coconut and Lemongrass is something that I’ve loved my entire life.

Heat the coconut milk to a simmer, add to the carrot puree and mix well. Return the soup to a simmer. The consistency will be slightly thick. Taste and correct seasoning bearing in mind that.

To begin with this recipe, we have to prepare a few ingredients. You can have carrot soup w/ coconut and lemongrass using 12 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Carrot Soup w/ Coconut and Lemongrass:
  1. Get 2 tbsp sunflower oil
  2. Take 1 onion, chopped
  3. Take 1 lemongrass stalk, trimmed and tough outer layer discarded
  4. Prepare 2 clove garlic, chopped
  5. Prepare 2 tsp finely grated ginger
  6. Prepare 1 tbsp red thai curry paste
  7. Prepare 1 lb carrots, sliced
  8. Get 1 quart hot vegetable stock
  9. Take 3 kaffir lime leaves
  10. Prepare 1 fresh ground black pepper
  11. Take 6 oz coconut milk
  12. Make ready 1 lime

Remove the lemongrass stalks from the pot. Carrot Soup w/ Coconut and Lemongrass. Here is how you cook it. Add the vegetable broth and coconut milk and mix to combine.

Steps to make Carrot Soup w/ Coconut and Lemongrass:
  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.

Here is how you cook it. 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.

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