Name: Curry Carrot-Ginger Soup
Yield: 6
Ingredients: 2 tbsp. olive oil -; 1 stalk lemongrass -; 1 medium onion -; 2 stalk celery -; 2 clove garlic -; 1 piece fresh gingerroot -; 12 carrots -; 1 tbsp. curry powder -; 8 c. chicken stock or vegetable stock -; 1/2 c. canned unsweetened coconut milk -; Salt -; Freshly ground pepper -; 3/4 c. unsweetened or sweetened shredded coconut (optional) -

Recipe information

Cooking:

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Ingredients for - Curry Carrot-Ginger Soup

1. 2 tbsp. olive oil -

2. 1 stalk lemongrass -

3. 1 medium onion -

4. 2 stalk celery -

5. 2 clove garlic -

6. 1 piece fresh gingerroot -

7. 12 carrots -

8. 1 tbsp. curry powder -

9. 8 c. chicken stock or vegetable stock -

10. 1/2 c. canned unsweetened coconut milk -

11. Salt -

12. Freshly ground pepper -

13. 3/4 c. unsweetened or sweetened shredded coconut (optional) -

How to cook deliciously - Curry Carrot-Ginger Soup

1. Stage

In a large, heavy saucepan or stockpot, heat oil over medium heat. Smash bottom end of lemongrass (about 3 inches) with handle end of a knife. Add lemongrass, onion, celery, garlic, and ginger. Sauté until vegetables are tender, about 10 minutes. Add carrots and curry powder and stir to coat vegetables. Add stock and bring to a boil. Reduce heat and simmer 25 minutes, or until carrots are very tender. Skim foam and fat from top.

2. Stage

Transfer from heat. Remove lemongrass and discard. Puree soup in batches in a food processor or blender (or puree in the pot with a hand blender). Return to pan and stir in coconut milk. Season with salt and pepper to taste. Spoon into bowls and garnish with toasted coconut, if desired.