Spicy Carrot Soup with Lemongrass Curry Ginger | Flavor and Friends

Ingredients

• 2 stalks lemongrass, chopped in 2-inch pieces and lightly pounded
• 8 fresh lime leaves
• 2 tablespoons unsalted butter
• 2 medium yellow onions, diced
• 2 tablespoons minced garlic
• 2½ tablespoons peeled and minced fresh ginger
• 2 teaspoons sea salt flakes
• 3 teaspoons curry powder
• 1½ teaspoons turmeric powder
• 3 tablespoons minced cilantro stems, reserve leaves for garnish
• 2 pounds carrots, cut into ½-inch rounds
• 6 cups filtered water
• 1 13½ fl.oz. can unsweetened coconut milk, plus more to drizzle
• 1⁄8 teaspoon cayenne pepper (*optional)