My friend Bonnie and her sister are the beauty and the brains behind Shiny Tomato recipes. Visiting their web site is almost as good as being in Bonnie’s house which has this fantastic, warm, fuzzy, Mad Men feel to it. So much so you almost never want to leave especially after having one or more of her delicious cocktails:) Last year she hosted a cheese fondue extravaganza – be still my beating heart. Cheese fondue, you say?
But this post isn’t about cheese fondue. This is about a fabulous Carrot Lemongrass Soup she posted which I tried and which I can now attest to its amaze-a-ball-ness (a word borrowed from Pearlie which I am now going to own).
Carrot Lemongrass Coconut Soup
- 8 cups stock
- 6 lime leaves (fresh, dried or frozen)
- 2 TBSP vegetable oil
- 1 yellow onion diced
- 1 TBSP coarse salt
- 3 lemongrass stalks (I have used the stuff you can buy in a tube)
- 5 cloves garlic
- 3 TBSP Thai red curry paste
- 1 TBSP coriander seeds, ground
- 2 lbs carrots, roughly chopped
- 1 can coconut milk
- 2 tsp sambal oelek (or some hot chili sauce)
- 1 tsp minced lime zest
- Juice 1 lime
- Chopped cilantro leaves
- Plain yogurt (if desired)
- Heat the stock while you prepare the soup ingredients. Add the lime leaves & keep warm.
- Prepare the lemongrass by cutting the stalk 4” from the root end. Get rid of the top and peel the outer layer from the bottom piece. Using a broad bladed knife, smash the lemongrass. Mince & set aside.
- Heat oil in a soup pot over medium heat. Add onion & 1 tsp salt. Cook onions until translucent.
- Add minced garlic, ginger, lemongrass, curry paste & coriander; sauté & stir for 5 minutes.
- Stir in the chopped carrots & remaining salt (2 tsps). Sauté for several minutes, then pour in hot stock.
- Bring to a boil & simmer until the carrots are soft (about 15 min).
- Remove lime leaves & puree with hand blender/food processor until smooth. Whisk in coconut milk, sambal oelek &simmer gently for 15 minutes.
- Just before serving, add lime zest, juice & season to taste with salt or more sambal.
- Garnish each bowl with freshly chopped cilantro leaves & a spoonful of yogurt.