Carrot Ginger Coconut Soup

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Last year, we  enjoyed a delicious dinner at the Wetterhorn Hotel in Hasliberg, which I highly recommend and they served this amazing carrot coconut soup.  Ever since, my best friend and I constantly reminisce of this soup because it was outstanding.

As snow has fallen over the Alps and the winter season has begun in Switzerland, I thought what a better time to recreate this delicious soup. This carrot ginger coconut soup is exactly what I need with the arrival of cold weather and the gloom that can come with a Swiss winter.

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INGREDIENTS: (serves 4-6)

3 lbs carrots, peeled and chopped (1.5 kg)

1 large yellow onion chopped

2 tbsp extra virgin olive oil (20 g)

1 inch piece of fresh ginger, sliced (20 g)

4 whole kaffir lime leaves

2 lemongrass stalks

1 tbsp vegetable bouillon (25 g)

1.5 L hot water

1 cup coconut milk (250 ml)

1/2 fresh lime, juiced

Garnish (optional):

Fresh cilantro, chopped

Fresh chili, sliced

Hot chili flakes

INSTRUCTIONS:

  1. Peel and roughly chop carrots and 1 large yellow onion.
  2. Heat 2 tbsp of extra virgin olive oil on high in a large pot and saute the chopped onion. Turn the heat down to medium-high and continue to saute the onions for 2-3 minutes.
  3. Add the chopped carrots and saute on medium-high for another 2-3 minutes.
  4. In a tea kettle, boil 1.5 L of water.
  5. Add the fresh ginger slices, kaffir lime leaves, lemongrass stalks and vegetable bouillon to the pot and pour in 1.5 L of hot water.
  6. Bring the soup to a boil and then allow it to simmer for 35-40 minutes or until the carrots are fork tender.
  7. Once the carrots are tender, discard all kaffir lime leaves and lemon grass stalks. I also discarded half of the ginger slices as I did not want it overpowering.
  8. Place the contents of the soup into a blender and blend on high until smooth (you may have to work in batches depending on the size of your blender).
  9. Place the blended soup back in the pot and heat on medium temperature. Add 1 cup of coconut milk and the juice of 1/2 a lime. Stir well until the coconut milk is well incorporated.
  10. Serve warm and garnish with chopped cilantro and chili.

 

NOTES:

  • Kaffir lime leaves and lemongrass freeze well and I always keep a stock in my freezer for various curries and soup.
  • For the vegetable bouillon, we always have a stock of Knorr bouillon in the pantry.

 

 

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