Thai Spiced Carrot Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Cuisine: Thai
Serves: 4
Ingredients
  • 1 tbsp toasted sesame oil (or other oil)
  • 1 medium onion, sliced
  • 4 garlic cloves, minced
  • 1 tsp chili flakes (more or less to taste)
  • 1 thumb sized piece of ginger, minced
  • 750g/26oz carrots (about 6 large carrots), peeled and diced
  • 150g/5oz small potatoes, peeled and diced (about 2 potatoes)
  • 500ml/16oz vegetable stock
  • 2 sticks of lemongrass, bashed with a rolling pin (or some other blunt object!)
  • 225ml /7.5oz creamed coconut
  • zest and juice of 1 lime
  • handful of fresh coriander (cilantro)
Method
  1. Heat oil in a large pan, add onions and sauté for a few minutes until soft
  2. Add the garlic, chili and ginger, cook for a few more minutes
  3. Add carrots, potatoes, stock and lemongrass, bring to the boil and then simmer gently for 20 minutes until vegetables are cooked through
  4. Add the coconut and simmer gently for five more minutes
  5. Remove the lemongrass, add lime zest and juice and coriander
  6. Liquidize until smooth and creamy, either in a blender or in the pan using a hand blender
  7. Garnish with additional coriander leaves and dig in!
Recipe by Emma's Little Kitchen at https://www.emmaslittlekitchen.com/thai-spiced-carrot-soup/