Chunky carrot and coriander soup

I felt a bit under the weather yesterday, and there is nothing better then than to make hot soup with spices to help kill any bugs and clear the sinuses. So I used lots of inflammation fighting garlic, ginger and chili together with normal white onion, lemongrass, carrots and coriander plus a good squeeze of vitamin C (lime). I didn’t mix it for too long, kept it quite chunky, which worked really well with this soup. I added a little bit of soy cooking cream in the end which took away a bit of the chili edge and made it a bit gentler… The soup tasted amazing and felt incredibly nourishing indeed.

5.0 from 1 reviews
 
Ingredients
  • 1 tbs coconut oil
  • 8 medium sized carrots, chopped
  • 3 cloves garlic, chopped
  • 2 thumb-sizes ginger, chopped
  • 1 large bunch of coriander, finely chopped (including the stems)
  • 2 stems lemon grass, sliced once (to bring out flavour)
  • 2 cups water or more
  • 1 tbsp organic vegetable stock, 'Asian flavoured' if available (and more to taste)
  • 3 tbsp soy cream (optional. you can leave out completely or use normal cream or coconut milk)
  • Lime juice from 1 lime
Instructions
  1. Melt the coconut oil in a frying pan on low to medium heat and add all the other ingredients. Fry while stirring for two minutes until the onions start to get a little softer. Remove the lemongrass and put aside. Add a little water and then mix it all together using a hand blender.
  2. Move the puree over to a soup pot, add more water until you've reached your desired soup consitency and then add the vegetable stock (be careful to not use too much, so do it little by little until you're happy with the flavour) and the soy cream. Place the lemon grass back in the soup. Let it simmer for a few minutes on low heat.
  3. Squeeze in the lime juice and then taste and adjust with more vegetable stock and/or water. Remove the lemongrass again before serving. Garnish with a few coriander leaves.

 

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