Recipes | May 2005

Recipe of the Month
Carrot Lemongrass Soup

• 8 cups Asian or vegetable stock
• 6 kaffir lime leaves, fresh or frozen
• 2 tbsp extra-virgin olive oil
• 1 yellow onion, diced
• 1 tbsp coarse sea-salt
• 3 lemongrass stalks
• 5 garlic cloves, minced
• 3 tbsp minced ginger
• 1/2 tsp Thai red curry paste
• 2 lbs carrots, roughly chopped
• 1 tbsp coriander seeds, ground
• 1 x 398 mL can coconut milk
• 2 tsp sambal oelek
• 2 tsp minced lemon zest
• Juice of 1 lemon
• Chopped cilantro leaves
• Plain yogurt

Directions:
Heat stock while preparing the soup ingredients. Add the lime leaves and keep warm. Cut lemongrass 4" from the root end. Discard the top and peel the outer layer from the bottom piece. Smash the lemongrass with broad-bladed knife (be careful). Mince and set aside.

Heat oil in a heavy-bottomed soup pot over medium heat. Add onion and 1 tsp salt. Cook the onions until translucent. Add minced garlic, ginger, lemongrass, curry paste and coriander; saute and stir for 5 minutes. Stir in the chopped carrots and remaining 2 tsp salt. Saute for several minutes, then pour in the hot stock. Bring to a boil and simmer until the carrots are soft (about 15 minutes).

Remove the lime leaves and puree the soup with a hand blender or food processor until smooth. Whisk in coconut milk and sambal oelek and simmer gently for 15 minutes. Just before serving, add the lemon zest, juice and season to taste with salt or more sambal.

Garnish each bowl with freshly chopped cilantro leaves and a spoonful of yogurt, if you like.

Thank you to Victoria's famous "hot-spot" REBAR for this recipe.