carrot soup with coconut and lemongrass

carrot soup with coconut
and lemongrass

 This hot, exotically flavoured carrot soup makes an elegant starter. Serve it with lime wedges so that guests can adjust the flavour to their liking

  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 root ginger
1       tbsp red Thai curry paste
450g (1lb)   carrots, sliced
900ml (11⁄2 pints) hot vegetable stock
3        kaffir lime leaves
165ml (6fl oz) can coconut milk
salt and freshly ground black pepper
lime wedges, to serve

 Procedure
A:  Heat the oil in a large saucepan, add the onion, and fry for 3–4 minutes
or until starting to soften. Meanwhile, finely chop the lemongrass,
then add to the pan, along with the garlic and ginger, and fry for 2 minutes.
Add the curry paste and fry for 1 minute, stirring all the time, then add the
carrots and fry for 2 minutes. Pour in the stock, add the lime leaves, and
simmer for 20–25 minutes or until the carrots are tender.

B:  Remove from the heat and take out and discard the lime leaves.
Pour in the coconut milk, then whiz in a blender or food processor until
smooth. The soup shouldn’t be too thick – dilute with more stock if it is.
Season to taste, then serve with a grating of black pepper and lime wedges.

SeRveS: 4                      PReP: 15 MinS COOk 35 MinS

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