Brookside Bites: Carrot-Lemongrass Soup

Food is one of my favorite pleasures in life.  For the last year and a half or so, I have been about 85% vegan.  I eat primarily fruits and vegetables, nuts, wild caught fish 2-3 times a week, and occasionally goat cheese.

Now, I will admit that I do love a good cupcake, candy bar, glass of wine (or two!) and every once in a great while an In ‘N Out Burger-animal style, of course.  Well, these treats have come to a complete halt since my diagnosis. Total, huge bummer.  However, I’m still on high alert for Silver Linings (SL) as you all know…and this includes in the food department.

One of the major (SL) of FBC has been the kindness and generosity of friends who have been delivering food during this recovery period. Everyone has been so incredibly thoughtful and loving and creative.

One such example is Carrot-Lemongrass Soup made by chef extraordinaire Nirasha Holcomb. Generally speaking, I am not a soup person.  Never have been.  However, this soup ROCKS.  She has generously agreed to share the recipe with us all.  I hope that you will enjoy it as much as I have!

Get ready for YUM!

Carrot-Lemongrass Soup

Nirasha Holcomb

Vegan

Serves 6

Ingredients:

  • 2 tablespoons of peanut oil
  • 1 onion, chopped
  • 1-teaspoon salt
  • 2 lbs carrots, peeled & chopped
  • 6 kaffir lime leaves
  • 6-8 cups vegetable stock
  • 3 lemongrass stalks, white end only, minced
  • 6 garlic cloves, minced
  • 1-tablespoon red curry paste
  • ¼ cup brown sugar
  • 1-1 1/2 can coconut milk
  • 2-4 teaspoons sambal oelek, depending on how hot you prefer
  • salt and pepper, taste
  • crème fraiche, optional (not in my case)

Directions

  • Heat vegetable stock to keep warm. Add kaffir lime leaves and steep while preparing the rest of soup.
  • Heat a large stock pot to medium high heat. Add onion and sauté until translucent.
  • Add carrot and sauté for 5 minutes.
  • Add lemongrass, garlic, curry paste, brown sugar, and 4 cups of stock to carrot-onion mixture and simmer until carrots are soft. About 10 minutes.
  • Puree the soup in blender or food processor until very smooth.
  • Return soup to stock pot and stir in coconut milk and sambal oelek. Simmer for 5 minutes.
  • Add salt and pepper to taste.
  • Add a dollop of crème fraiche if desired (not in my case)

Leave a comment

Comments

  1. Raymon Mcclellan says

    Lemon oil may be used in aromatherapy. Researchers at The Ohio State University found that lemon oil aroma does not influence the human immune system, but may enhance mood.

  2. says

    Hollye,

    This recipe looks totally yummy. I am convinced that with the loving attention being given to you by Jeff and lots of delicious nourishment (like this soup) that you will rapidly be healthy again. I continue to be in awe of your courage and beyond positive attitude.

    Hoping today is a good day.

    Hope

  3. maderlaw says

    Wish I lived closer to make you a delicious dinner! I don't think lasagna would travel too well from Indiana to California. The recipe looks incredible, too bad my hoosier grocery store doesn't carry those ingredients!