Thai-Inspired Lemongrass Coconut Carrot Soup

Ingredients

1 tsp Olive oil

1 Onion, roughly chopped

3 cloves Garlic

1 inch piece Ginger, minced

500 g Carrots, peeled and roughly chopped

3 tbsp Red Thai curry paste

4 cups Vegetable stock/broth

2 stalks Lemongrass, outer skin removed and sliced vertically

400 ml Coconut milk

Salt & Pepper to tase

Garnish

Chopped coriander / cilantro

Lime

Thai red pepper, deseeded and finely sliced

Red pepper falkes

In a large pot, heat olive oil. Add in onion and sauté until translucent, about 10 minutes.

Stir in garlic and ginger and cook until fragrant, about 3 minutes.

Add in carrots, red curry paste. Cook for one minute. Add in vegetable broth and lemongrass. Bring to a boil and simmer for 15-20 minutes, or until carrots soften.

Add in coconut milk and cook for another 10 minutes. Remove lemon grass. Season with salt and pepper.

Pour soup into a blender, half at a time and puree until smooth. Be sure to have an opening at the top of the blender to let out the steam (tip: remove the centerpiece of the blender lid and use a kitchen towel to loosely cover the opening. This will avoid splattering while still letting out the hot air).

Divide soup into 4 bowls and top with cilantro, sliced Thai chili pepper and red pepper flakes.

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Thai-Inspired Lemongrass Coconut Carrot Soup