Curried Carrot Soup

1 small onion
1 small potato
5-6 large carrots
1 small piece of lemongrass
1 small piece of ginger
Curry powder
1 can coconut milk
1 lime

Cut ginger, lemongrass, onion and potato into small pieces and add to hot pot with olive oil.

Saute for about 5 minutes or so. Chop carrots and add to mix. Saute for a bit and add the curry powder. Add stock. Bring to a boil and simmer for about 30 minutes or until the carrots are soft. Puree with an immersion blender or the old margarita maker. Add cocount milk. Blend a little longer to smooth it out some more. Serve with a splash of lime juice.

Comments

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