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.
- 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)
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.
Add the garlic, lemongrass, ginger, curry paste and coriander and cook another 5 minutes. Lower the temperature so the garlic doesn't burn.
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).
Add nut butter and puree soup with a hand blender or food processor until smooth.
Season with salt and black pepper to taste and add 1 tsp of lemon zest, if you are adding it.
Keeps in the fridge for 3-5 days or freeze for up to a month.