Carrot and lemongrass soup recipe
After my roasted pumpkin soup, I’d decided go try on different kinds of soups that can work as a meal on its own. Hearty and nourishing is what a soup should be for me. It’s also a great way to get some veggies into my diet. As far as soups go, I like vegetable soups that are thick and hearty, broth style clear and full of flavour if they’ve got meat. This soup has all the aromatics it needs to fill your home with fragrance – coriander stems, ginger and lemongrass.
Soup is bubbling away
Serves: 3 people (the hungry kinds)
Prep time: 10 mins
Cooking time: 15-20 mins
Ingredients:
Carrots – 2 chopped to small cubes (roughly 2 or 2.5 cups)
Onion – 1 chopped
Garlic – 3-4 cloves
Ginger – 2 inch piece (alter according to your preference)
Lemongrass – 1 stalk chopped
Green chilli – 1/2 chopped (omit if you don’t want any heat)
Coriander stems – a handful chopped
Coconut milk – 1/2 cup and 1 tsp for garnish
Chicken/vegetable bouillon cube – 1 (adds good flavour but it’s optional)
Water – 1 cup
Oil to cook
Method:
Heat some oil and saute the chopped onion till soft and translucent.
Add ginger and garlic.
Now tip the carrots in and saute.
Pour the water and coconut milk, and add the rest of the ingredients.
Turn the flame down and let it cook for 15 mins, covered.
Take it off the flame and puree it in a blender or use a hand blender. If you’re putting it in your blender, wait for it to cool down a little.
Once it has been pureed, put it back on the flame. Check if the consistency is right for you. If you want to thin it, add some more coconut milk or a splash of water. Bring it to a boil and take it off the heat.
Now you can serve it as it is or run it through a sieve. I didn’t use a sieve and got bits of ginger in my mouth while enjoying the soup. I didn’t mind it, but I’m sure some of you would.
Garnish with a spoon of coconut milk (or not) and some coriander leaves.
