Jul 012010
 

Just eat this soup with a piece of bread for lunch or dinner.

Ingredients

3 stalks lemon grass
10 fresh ginger pieces (about 2cm)
2 cloves garlic, peeled
500g of carrot and sweet potatoes, cut in cubes
¼ teaspoon cayenne pepper (more to taste)
¾ litre coconut milk (about 2 cans)
¼ cup fresh cilantro/coriander (cut but keep the stems)
neutral oil (grapeseed or corn) or coconut oil
salt
lime wedges

Method

Grate about 1cm of each lemon grass stalk and cut the rest of in 2.5cm pieces.

Heat the oil in a saucepan and add the lemon grass, the ginger and garlic and cook, stirring until the garlic is golden (about 5 minutes).

Add the carrots/sweet potatoes, the cayenne pepper. Stir to coat with oil and cook for about a minute.

Add the coconut milk, 2 cups of water, and the stems of cilantro.

Bring to a boil and then lower the temperature. Let is simmer for about 15 minutes or until the carrots/sweet potatoes are cooked.

Take the cilantro stems out and puree the soup.

Adjust seasoning.

Serve with fresh cilantro and lime wedges.

I tend to keep the cilantro stems in the soup and puree them together with the rest.

Use good quality coconut milk and not the non-fat version!

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