I originally came across this recipe on Lorna Jane and was inspired by the mix of flavours and the idea of a soup that can be either a winter warmer or a cool summer dinner for those hot nights when any effort to cook a hot meal is too much to even think about after a day full of sun and sand.
I changed it up but only slightly, the two changes were doubling the recipe to feed 2 and have 3 decent leftover servings and omitting the turmeric (it’s always made me feel slightly sick).
Coconut & Carrot Soup
4 carrots, peeled and grated
1 diced brown onion
2 tbsp coconut oil
2 400ml cans coconut cream
2 large lime leaves, finely sliced
1 stem of lemongrass, chopped
1 inch grated ginger
1 green chilli, finely diced
3 tbsp fish sauce
Fresh Coriander to garnish
Start out by prepping all of your ingredients: opening cans, dicing and grating veggies and herbs and measuring liquids. Have them all sitting ready to add when the time comes.
Melt the coconut oil in a large saucepan over medium heat and add the onion. Sauté 2-3 minutes or until soft.
Add carrot, lime leaf, lemongrass, chilli, ginger and fish sauce and cook for 2-3minutes on medium heat.
Add in water and coconut cream before lowering the heat and bringing to a simmer.
Simmer soup for 15 minutes and then allow to cool for a half hour.
Pour into blender and blend until a smooth, uniform texture is achieved.
Dice some fresh coriander and top and serve straight away or allow to cool and eat that way.
This soup is freezable, microwavable and lasts about 5 days in the fridge.