Carrot Lemongrass Coconut Soup

Carrot Lemongrass Coconut soup

It is soup weather! If you have an abundance of carrots (and a well stocked pantry) make this soup. Even if you don’t have ALL of these ingredients, make this soup. This soup will make you happy, especially if you’re a fan of Thai curries. I didn’t deviate from this recipe as the good folks at Rebar Modern Food in Victoria BC have developed a good one. Sometimes I add a dollop of peanut butter and that lends another exotic flavour to this delicious soup. Adding the lemongrass is worth the effort and you can pick it up at most markets now. Enough about me. Go make this soup! -bvox

Carrot Lemongrass Coconut Soup

  • 8 cups stock
  • 6 lime leaves (fresh, dried or frozen)
  • 2 TBSP vegetable oil
  • 1 yellow onion diced
  • 1 TBSP coarse salt
  • 3 lemongrass stalks (I have used the stuff you can buy in a tube)
  • 5 cloves garlic
  • 3 TBSP Thai red curry paste
  • 1 TBSP coriander seeds, ground
  • 2 lbs carrots, roughly chopped
  • 1 can coconut milk
  • 2 tsp sambal oelek (or some hot chili sauce)
  • 1 tsp minced lime zest
  • Juice 1 lime
  • Chopped cilantro leaves
  • Plain yogurt (if desired)
  1. Heat the stock while you prepare the soup ingredients. Add the lime leaves & keep warm.
  2. Prepare the lemongrass by cutting the stalk 4” from the root end. Get rid of the top and peel the outer layer from the bottom piece. Using a broad bladed knife, smash the lemongrass. Mince & set aside.
  3. Heat oil in a soup pot over medium heat. Add onion & 1 tsp salt. Cook onions until translucent.
  4. Add minced garlic, ginger, lemongrass, curry paste & coriander; sauté & stir for 5 minutes.
  5. Stir in the chopped carrots & remaining salt (2 tsps). Sauté for several minutes, then pour in hot stock.
  6. Bring to a boil & simmer until the carrots are soft (about 15 min).
  7. Remove lime leaves & puree with hand blender/food processor until smooth. Whisk in coconut milk, sambal oelek &simmer gently for 15 minutes.
  8. Just before serving, add lime zest, juice & season to taste with salt or more sambal.
  9. Garnish each bowl with freshly chopped cilantro leaves & a spoonful of yogurt.

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4 thoughts on “Carrot Lemongrass Coconut Soup

  1. Steph McVox November 20, 2013 at 8:30 am Reply

    IT looks so beautiful in the pottery bowl!

  2. Sheila November 20, 2013 at 7:55 pm Reply

    I am into making soups these days so will try this. I have the Rebar Cookbook.

  3. […] this post isn’t about cheese fondue. This is about a fabulous Carrot Lemongrass Soup she posted which I tried and which I can now attest to its amaze-a-ball-ness (a word borrowed from […]

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