CARROT COCONUT LEMONGRASS SOUP
This soup can be served warm or cold.
Ingredients
- 3 large or 6 small carrots about ¾ pound, roughly chopped
- 1 large zucchini roughly chopped
- 3 stalks lemongrass finely chopped
- 2 cloves garlic pressed
- ½ inch piece of ginger finely chopped
- 1 onion roughly chopped
- 1½ cups coconut milk
- 3 Kaffir lime leaves or juice of ½ lime
- Fresh cilantro for garnish
Instructions
- prepare the lemongrass, remove the outer layers, trim the stems, and cut an inch or two from the tops.
- Chop the remaining parts of the lemongrass finely.
- Prepare the onion, garlic, and ginger.
- Put the onion, garlic, ginger, lemongrass, carrots, coconut milk, and Kaffir lime leaves in a pot. If using lime juice instead of Kaffir leaves, don’t add now. Add enough water to cover, bring to boiling, reduce heat, cover, and simmer for about 20 minutes.
- Add the zucchini and more water if necessary; the liquid should just be covering the vegetables. We add the zucchini later, after the carrots, because the carrots need more cooking time and we don’t want to overcook the zucchini. Continue simmering for another 15 minutes. When the vegetables are tender, remove from the heat and let cool. The cooling time depends on your blender and whether it can handle hot liquids. Most high-speed blenders can, whereas standard blenders do better with cooled liquids. Begin processing the soup into a creamy consistency. You’ll probably have to work in batches. If using lime juice instead of Kaffir, add now.
- To serve, garnish with freshly chopped cilantro.