Carrot Soup with Coconut and Lemongrass

This spicy carrot soup makes an elegant appetizer. Serve it with lime wedges so that guests can adjust the flavor to their liking.

SERVES 4
PREP 15 MIN
COOK 35 MIN
FREEZE UP TO 3 MONTHS

INGREDIENTS:

• 2 tbsp vegetable oil or sunflower oil
• 1 onion, chopped
• 1 lemongrass stalk, trimmed and tough outer layer discarded
• 2 garlic cloves, chopped
• 2 tsp finely grated fresh ginger
• 1 tbsp red Thai curry paste
• 1lb (450g) carrots, sliced
• 1 quart (1 liter) hot vegetable stock
• 3 lime leaves
• 3/4 cup (165ml) coconut milk
• Salt and freshly ground black pepper
• Lime wedges, to serve

INSTRUCTIONS:

1. Heat the oil in a large saucepan, add the onion, and cook for 3–4 minutes or until starting to soften.
2. Meanwhile, finely chop the lemongrass, then add it to the pan along with the garlic and ginger. Cook for 2 minutes.
3. Add the curry paste and cook for 1 minute, stirring all the time, then add the carrots and cook for 2 minutes.
4. Pour in the stock, add the lime leaves, and simmer for 20–25 minutes or until the carrots are tender.
5. Remove from the heat and take out and discard the lime leaves.
6. Pour in the coconut milk, then process in a blender or food processor until smooth. The soup shouldn’t be too thick—dilute with more stock if it is.
7. Season to taste, then serve with a grinding of black pepper and lime wedges.

Indulge in the flavorful sensation of Carrot Soup with Coconut and Lemongrass—a harmonious blend of aromatic ingredients that awakens the palate. The process begins with sautéing chopped onions until they soften, creating a fragrant base. As lemongrass, garlic, and ginger join the pan, their rich aromas infuse the soup with depth and complexity.

A touch of red Thai curry paste introduces an enticing spiciness that harmonizes with the sweet notes of sliced carrots. The addition of hot vegetable stock ensures that the carrots cook to tender perfection. Lime leaves contribute their citrusy essence, which gracefully interplays with the creamy texture to come.

With the removal of the lime leaves, the stage is set for coconut milk to enhance the soup’s lusciousness. A blender transforms the cooked ingredients into a smooth and velvety consistency, maintaining the essence of each element.

Upon serving, a twist of freshly ground black pepper and the addition of lime wedges provide the final touches. The result is an elegant appetizer that delivers both warmth and a burst of flavors. This Carrot Soup with Coconut and Lemongrass presents a captivating medley of tastes, inviting you to savor every spoonful.