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Your Englishman, confronted by something abnormal will always pretend that it isn't there. If, however, you force him to look into it, he'll at once pretend that he sees the object not for what it is but for something that he would like it to be. - James Agate

15.08.18 0507 [PST]
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Home >> Articles >> Recipes

Carrot Lemongrass Soup

ingredients:

8 cups Asian Vegetable Stock or Vegetable Stock
6 lime leaves (fresh or frozen)
2 TBSP vegetable oil
1 yellow onion diced
1 TBSP coarse salt
3 lemongrass stalks
5 cloves garlic
1 TBSP Thai red curry paste
1 TBSP coriander seeds, ground
2 lbs carrots, roughly chopped
1 can coconut milk
2 tsp sambal oelek
1 tsp minced lemon zest
Juice 1 lemon
Chopped cilantro leaves
Plain yogourt (if desired)
recipe:

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 lemon zest, juice & season to taste with salt or more sambal.

9. Garnish each bowl with freshly chopped cilantro leaves & a spoonful of yogurt if you want.






  

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