No one has something interesting to say every single day for a year. It’s just not possible.
But if you’re lucky, you have something interesting to eat, every single day.
If I had to marry a soup – you know, do the whole ’til-death-do-us-part thing, with a soup – I think it would be carrot soup. It’s sweet and soothing, in any incarnation, with a magical ability to make whole weeks warmer.
At least, that’s what I thought today, as I smeared my fingerpads along the bottom of the pot to mop up of every last bit of this lemongrass-inspired version.
Carrot-Lemongrass Soup (PDF)
Recipe 348 of 365
If your tastes run more on the spicy side, spike the soup with a bit of Thai curry paste or sriracha.
TIME: 30 minutes active time
MAKES: 6 servings
1 tablespoon olive oil
1 tablespoon unsalted butter
1 large onion, finely chopped
2 pounds carrots, peeled and chopped into 1” chunks
1 packed tablespoon finely grated fresh lemongrass
2 teaspoons finely grated fresh ginger
1 (14-ounce) can light coconut milk
4 cups vegetable or chicken broth
Heat a large soup pot over medium heat. When hot, add the butter and oil. When the butter has melted, add the onion, season with salt, and cook for five minutes, stirring occasionally, until the onion begins to soften. Add the carrots, lemongrass, and ginger, stir, and cover. Cook for ten minutes. Add the coconut milk and broth, bring the soup to a simmer, and simmer over low heat until the carrots are cooked through, about 20 to 25 minutes. Carefully puree the soup in a food processor or blender (or using an immersion blender). Return the soup to the pot, season to taste with salt, and serve hot.