Carrot Coconut Soup | Recipe Cart
Export 8 ingredients for grocery delivery Prepare the lemongrass by cutting off the root end and tough upper stem of the stalk.
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Cooking tools:
- Blender
- Chef's knife
- Cutting board
- Fine-mesh sieve
- Saucepan
- Stove
- Refrigerator
- Serving bowl
- Spoon
Ingredients
- 1 stalk lemongrass
- 16 ounces carrots, peeled and sliced, about 2 bunches
- 1 (14-ounce) can light coconut milk, reserve ¼ cup for garnish
- 1 garlic clove
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 tablespoons sherry vinegar
- 1 teaspoon red curry paste or freshly minced ginger
- ½ teaspoon sea salt, more to taste
- ½ cup water
- sea salt
- freshly ground black pepper
- optional garnishes: hemp seeds, pepitas, microgreens
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