Coconut Lemongrass Kabocha Soup

Name: Coconut Lemongrass Kabocha Soup
Ingredients: 1 stalk fresh lemongrass; 1 teaspoon coconut oil or ghee; Half a red onion, roughly chopped; 1½ teaspoons ground coriander (freshly ground will yield the boldest flavor); Small pinch of red pepper flakes (optional); 1 large (~2–2½ pounds) kabocha squash, seeds removed, peeled and chopped into 1-inch cubes (see note below); 1 large carrot, roughly chopped; ½ cup full fat coconut milk; 1 Tablespoon lime juice; ½ teaspoon salt

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The earthy and creamy qualities of kabocha squash mingle with the citrus flavors of lemongrass, coriander and lime in this simple but satisfying soup. This is a

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Ingredients

1 stalk fresh lemongrass
1 teaspoon coconut oil or ghee
Half a red onion, roughly chopped
1½ teaspoons ground coriander (freshly ground will yield the boldest flavor)
Small pinch of red pepper flakes (optional)
1 large (~2–2½ pounds) kabocha squash, seeds removed, peeled and chopped into 1-inch cubes (see note below)
1 large carrot, roughly chopped
½ cup full fat coconut milk
1 Tablespoon lime juice
½ teaspoon salt