One more soup post! January must be soup month since I can’t stop talking about and sharing soup recipes with friends. During the winter months I make soup two (sometimes three) different kinds of soups every week. I find soup the perfect way to start a meal in the winter and it makes the best leftovers to take to work the next day. I transport it in a 500ml mason jar with a tight-fitting lid; and if I in a hurry (like I normally am) I warm it up and eat straight from the jar….saving me from washing multiple dishes.
The recipe below is my favourite at the moment….creamy, sweet and a touch spicy. Use either vegetable or chicken broth – both work equally well.
Creamy Thai Lemongrass Soup
Creamy, sweet and a touch spicy.
Ingredients
- 2 tbsp olive oil or coconut oil
- 1 large yellow onion, diced
- 1 tsp of salt
- 2-3 cloves of garlic, minced
- 2 lemongrass stalks
- 2 tbsp of minced fresh ginger
- 1 tbsp of red thai curry paste
- 1 tsp of coriander, ground
- 1lb/450 g of carrots, peeled and chopped
- 1lb/450g of yams, peeled and chopped
- 4 cups/1 l of vegetable broth or chicken broth
- ⅓ cup of almond or peanut butter
- 1 tsp of lemon zest (optional)
Instructions
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Heat a soup or stock pot over medium heat and add the oil. Add the onion and salt and cook until tender, about 10 minutes.
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Add the garlic, lemongrass, ginger, curry paste and coriander and cook another 5 minutes. Lower the temperature so the garlic doesn't burn.
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Stir in chopped carrots and yams, add stock and bring to a boil. Lower the heat and simmer until the carrots and yams are soft (about 20 to 25 minutes).
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Add nut butter and puree soup with a hand blender or food processor until smooth.
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Season with salt and black pepper to taste and add 1 tsp of lemon zest, if you are adding it.
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Keeps in the fridge for 3-5 days or freeze for up to a month.