So I have actually spent a while trying to scheme up an appropriate title for this post. Not that you can tell, of course. How does one convey that which is creamy, coconutty, sweet and aromatic in so few words? How can I make this title both descriptive and informative? Creamy, coconutty, sweet and aromatic soup is not helpful. Yet 'carrot soup' is not inspiring. Oh the dilemma.
And so, caffeine fuelled and over staring at my screen, I've settled on a middle ground. I really do hope you give it a chance despite the faffy name, because this soup really is delightful. So please, forgive my lack of eloquence, and give carrots a chance!
4 tablespoons olive oil or peanut oil
45g roughly chopped shallots
15g bruised lemongrass (that was one whole stalk for me)
10g chopped lemongrass
700G CARROT (in capitals because I forgot it and have edited this post)
10g ginger, finely chopped
3-4 cloves garlic, finely chopped
2 tsp stock powder (I used a homemade stock paste from the Thermomix cookbook lel)
4 cups of water
as much chilli as you can handle
1 teaspoon sriracha
1 can of coconut milk
coriander, to garnish
1. In a large pot, place your oil and warm to a medium heat. Add the shallots and cook until they have softened and are starting to brown. Next up, add the bruised lemongrass and chopped lemongrass, ginger, garlic and chilli. Cook until the components are softening, adding more oil if necessary.
2. In the interim, chop yo carrots into smallish pieces. I did not remove the skin because nutrients. Also, assemble your stock, if you are using powder or paste or homemade or whatever.
3. Into the pot go your carrots, and a little bit of the stock you have just worked hard to assemble. Give it all a stir and pop the lid on.
4. After about ten to fifteen minutes (intermittently checking your orange friends are not sticking to the pan) add the rest of the stock and put the timer on for 20 minutes. I grant you here a leave of absence to do with as you see fit. Brush your hair, have a tea, lie in bed and stare at the wall. All are acceptable.
5. Upon your timed return, stick a knife through a carrot to check if it's done. If so, remove from the heat, and whip out your blending apparatus of choice. I used a trusty soup blending stick, which is the technical term I am sure.
6. When the soup is fully blended, add your can of coconut milk. Garnish with: Coriander, cream, chillies, other garni (plural garnishes, of course) of your choosing.