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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 3 |
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Although the recipe calls for carrot, I discovered with much chagrin that I had only one lonely carrot in the crisper, and so I substituted some chopped rutabaga and butternut squash that I had up in the freezer , (in addition to the lonely carrot). Read more . This is a very versatile recipe and you could use any number of different root vegetables. The flavour is big and yummy and lovely for a cool day. Ingredients:
4 cups vegetable stock |
3 kaffir lime leaves |
1 tbsp. vegetable oil |
1/3 onion, diced |
2 cloves garlic, minced |
1 tbsp. minced gingerroot |
1 stalk lemongrass |
1/2 tsp. thai red curry paste |
1/2 tbsp. ground coriander |
2 1/4 cups carrots, roughly chopped |
1 cup coconut milk (i use 'lite') |
fresh ground pepper |
garnish with fresh cilantro |
Directions:
1. In a large pot, heat stock to simmer. Add lime leaves.
2. In another large pot, heat oil over medium heat. Add onion and cook until soft.
3. Add garlic and ginger, cook another minute.
4. Cut lemongrass 4 from the root end and discard the top half. Bash the lemongrass with a meat mallet so that the oils and aroma are released, then add to the onions along with the curry paste and ground coriander.
5. Saute 5 minutes. Add carrots and saute another minute before adding the hot stock.
6. Bring to a boil and simmer the soup about 15 minutes. Remove lime leaves and lemongrass. Use a 'stick' blender to puree the soup until relatively smooth. Add the coconut milk and simmer another 15 minutes.
7. Add pepper to taste and serve immediately with fresh cilantro.
8. Enjoy!
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