Ahhhhh simple beauty…This delicious little soup boasts a creamy texture and a combination of sweet, tangy, invigorating flavors that nourish and delight.
Ingredients
4 stalks lemon grass, chopped 3″ pieces
8 Kaffir lime leaves
2 T. coconut oil
Approx. 2 inch knob of fresh ginger root, peeled and finely diced
2 t. sea salt
5 cloves garlic
2 t. fresh turmeric powder
5 T. cilantro roots/stems, chopped (set leaves aside for garnish)
1 large yellow onion, chopped
12 carrots, peeled and sliced into 1/2″ pieces
4 c. filtered water
2 cans unsweetened full fat coconut milk
*1/8 t. cayenne pepper (omit cayenne pepper if on an anti-inflammatory cleanse)
Directions
Warm coconut oil in a large saucepan over medium-high heat. Add onion, ginger, garlic cloves, salt, and sauté until mix is fragrant and onions look translucent. Add turmeric powder, cilantro stems and cook for another 2-3 minutes. Increase heat to high and add carrots, water, coconut milk, lemongrass chunks, kaffir lime leaves, and cayenne pepper if you want some extra spice. When soup begins to boil, cover, and reduce heat to low, and simmer for 20 minutes, until carrots are tender.
Once soup is ready, remove from heat and pick out the lemon grass stalks and kaffir lime leaves. Transfer soup in batches to blender and blend on high until soup is smooth and creamy. Season with salt and pepper to taste. Divide into bowls, add some cilantro leaves to garnish, and enjoy!
