Thai Spiced Carrot Soup
Author: Emma
Recipe type: Soup
Cuisine: Thai
Serves: 4
- 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)
- Heat oil in a large pan, add onions and sauté for a few minutes until soft
- Add the garlic, chili and ginger, cook for a few more minutes
- Add carrots, potatoes, stock and lemongrass, bring to the boil and then simmer gently for 20 minutes until vegetables are cooked through
- Add the coconut and simmer gently for five more minutes
- Remove the lemongrass, add lime zest and juice and coriander
- Liquidize until smooth and creamy, either in a blender or in the pan using a hand blender
- Garnish with additional coriander leaves and dig in!
Recipe by Emma's Little Kitchen at https://www.emmaslittlekitchen.com/thai-spiced-carrot-soup/
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