This exotic and warming ginger kaffir lime carrot soup hits the spot when the weather starts cooling down. It gets all its magic from the kaffir lime and coconut cream, two key ingredients often found in southeast Asian cuisine. You can find kaffir lime leaves in most Asian supermarkets. They freeze well so are worth hunting down to use them later – in fact, they are great in many recipes, including this curry. If you can’t find them, go ahead and use lemongrass, it is close in taste.
I like to have this soup as a light, vitamin-packed lunch but you could also have it as a starter to an Asian-inspired meal.
Ingredients
- 2 tbsp vegetable oil (olive or coconut are my preferences)
- 1 small onion, diced
- 500 grams of carrots, peeled, with tips chopped off and sliced
- 3 cups of water
- 1 tsp salt
- One 4-cm piece of ginger, peeled
- 2 kaffir lime leaves or 1 stalk of lemongrass, cut into 3 large pieces
- 1 tbsp turmeric powder
- 1 can coconut milk or cream
- 1-2 tbsp cilantro for decoration
Instructions
- Heat oil in a large pot and throw in onions. Toss with a wooden spoon over medium heat until the onions and translucent.
- Add carrots to pot and keep sauteeing, around 5 minutes
- Add water, ginger and lime leaves/lemongrass into the pot and let simmer, covered, for around 30-35 minutes or until carrots are soft and cooked through.
- Take carrots and ginger out of the water with a slotted spoon and place in a blender. If you have a high speed blender, you can also put one of the lime leaves and some lemongrass. Add coconut milk and turmeric. Blitz until smooth. If you want a thinner soup, add some of the cooking liquid.
- Serve and sprinkle with cilantro
