This recipe combines the bright fresh flavour of lemongrass & lime leaves with a hint of spice & sweetness from carrots & coconut milk. It's the perfect soothing soup to brighten up your winter evenings!
- 2 tbsp. coconut oil
- 1 white onion, chopped
- 1 bulb garlic, chopped
- 1 inch ginger, grated
- 2-4 hot peppers, deseeded & chopped optional
- 2 stalks lemongrass
- 10 lime leaves
- 2 lbs. carrots, chopped
- 4 cups vegetable or bone broth
- 1.5 tsp. sea salt
- 1 cup coconut milk
- 1 tsp. rice vinegar
- 1 tsp. coconut palm sugar or maple syrup
- 1 lime, cut into wedges
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Prep all ingredients before starting to cook. Cut lemongrass into 1 inch pieces and smash with the flat end of your knife until flattened. Keep the carrots separated from the aromatic ingredients. You will want to tie the lime leaves & lemongrass into cheese cloth to make them easy to remove.
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Preheat a saucepan over medium heat. Add coconut oil.
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Once melted and warmed add onions, garlic, ginger, peppers, lemongrass, and lime leaves to the pot and stir. Cover and allow to brown for 1-2 minutes until aromatic.
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Once there is some softening and light browning to the onions, etc. add the carrots and mix together.
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Pour in broth and sea salt. Mix, cover, and bring to a boil.
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Reduce to a simmer for 25 minutes or until carrots are softened. You can let it simmer longer to deepen the lemongrass flavour.
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Once cooked, remove lime leaves and lemongrass stalks.
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Add coconut milk, rice vinegar, and maple syrup then puree with an immersion blender or heat-venting blender.
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You can add the lemongrass and lime leaves back to the mix (don't eat them!) and let it simmer a few minutes.
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Squeeze a lime wedge into the soup and enjoy!