Original Recipe serves 6, suitable for sharing among 12 during the Lunar New Year festivities.
Ingredients:
2 stalks Lemongrass, halved lengthwise and cut into sections
6 Thai Lime Leaves
1 tablespoon Extra Virgin Coconut Oil
2 medium Onions, diced
6 cloves Garlic, minced
2 tablespoons Ginger, peeled and minced
3 teaspoons Chili Powder
1.5 teaspoons Sea Salt, plus extra for seasoning
1 teaspoon Turmeric
2 teaspoons Indian Curry Powder
3 tablespoons Cilantro Stems, chopped (reserve leaves for garnish)
6 medium Carrots, diced
6 cups Filtered Water
1 can Unsweetened Coconut Milk
Instructions:
Heat the coconut oil in a large pot over medium heat.
Add the onions and sauté for 5 minutes until golden brown. Add the garlic, ginger, chili powder, and salt. Cook for 2-3 minutes, reducing heat if it begins to stick to the pot.
Stir in the curry powder, turmeric, and cilantro stems. Add the carrots, water, 1.25 cups of coconut milk, lemongrass, and lime leaves. Bring to a boil, then cover the pot, reduce heat to low, and simmer for 20 minutes until the carrots are tender. Remove and discard the lemongrass and lime leaves.
Use an immersion blender or transfer the soup to a blender. Blend on high speed for 1-2 minutes until smooth and creamy.
Ladle the soup into bowls, drizzle with extra coconut milk, and garnish with cilantro leaves before serving.
