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Spicy Carrot Soup with Kaffir Lime Leaves and Coconut (serves 6)

2 stalks of lemongrass, halved lengthwise and chopped in 2-inch piecesFullSizeRender 9
6 Kaffir lime leaves
2 T extra virgin coconut oil
2 medium onions diced
6 garlic cloves chopped
2 T peeled and minced fresh ginger
1 serrano chili, seeded and minced
1 1/2 t sea salt, plus more to taste
2 t curry powder
1 t turmeric
3 T minced cilantro stems, leaves reserved for garnish
10 medium-large carrots, cut in 3/4 in dice
6 C filtered water
1 13.5-fluid ounce can unsweetened full fat coconut milk, stirred and divided
1/4 t cayenne pepper

Wrap lemongrass and Kaffir lime leaves in a pice of cheesecloth and tie it tightly; set aside
Warm coconut oil in a large pot over medium heat. Add onions, and salute for 5 minutes or until golden. Add garlic, ginger, Serrano chili, and salt; cook for 2-3 minutes more, lowering heat if mixture begins to stick. Stir in curry powder, turmeric, and cilantro stems. Add carrots, water, 1 1/4 C coconut milk, and lemongrass-lime leaf bundle. Raise heat to high and bring to a boil. Cover pot, reduce heat to low, and simmer for 20 minutes or until cares are tender. Remove from heat and remove lemongrass-lime leaf bundle and compost.

Blend soup in batches in an upright blender on highest speed for 1-2 minutes, until completely smooth and velvety; return to pot and season to taste. Stir in the cayenne pepper if using. Ladle the soup into bowls and garnish each bowl with a drizzle of reserve coconut milk, cilantro leaves and sliced chilies.

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