Thai carrot and lemongrass soup

- Ingredients


onion 1, roughly chopped

oil

lemongrass 1 stalk, woody outer leaves removed and chopped

garlic 1 clove, roughly chopped

carrots 500g, peeled and chopped

vegetable stock 600ml

vegetable stock 600ml

coconut mginger a chunk, grated

ilk 165ml tin

lime 1, zested and juiced

- Method


Heat a tbsp oil in a pan and cook the onion, garlic, lemongrass and

ginger for 5 minutes. Add the carrots and cook for another 5 minutes.

Mix the coconut milk in the tin in case it has separated then take out 2

tbsp and keep to finish the soup. Add the rest of the tin to the carrots

with the stock. Simmer until the carrots are tender then whizz with a

stick blender until smooth. Stir in the lime juice and zest then spoon

into bowls and drizzle over the coconut milk to finish.