Tuesday, November 18th, 2008
Curried Carrot, Lemongrass and Coconut Milk Soup with Biscuits
This is a superb recipe from The Rebar Cookbook. As always, I’ll probably share the original recipe but then make suggestions. This is a more recent favourite meal we make. I’ll often make baking powder biscuits along with it because they’re easy and well, I make baking powder biscuits in one way or another with most soups I make.
Carrot Lemongrass Coconut Soup
- 2 L (8 c) veggie Stock
- 6 kaffir lime leaves, fresh or frozen (I omit or use lime leaves from a friend’s tree)
- 30 ml (2 tbsp) vegetable oil
- 1 large onion, diced
- 15 ml (1 tbsp) course salt
- 3 lemon grass stalks, cutting off 10 cm (4 in) from root end. Discard top and peel off outer layer. With broad knife smash to crush open. Mince.
- 5 cloves garlic, minced
- 45 ml (3 tbsp) ginger, minced
- 2.5 ml (.5 tsp) Thai red curry paste
- 15 ml (1 tbsp) coriander seeds, ground
- 900 g (2 lbs) carrots, roughly chopped
- 1 can coconut milk
- 2 tsp sambal oelek (I use garlic chili paste and I’m generous)
- 5 ml (1 tsp) lemon zest
- juice of one lemon
- cilantro, chopped
- spring onion, chopped
Heat oil in large pot over medium heat. Add onion and 5 ml (1 tsp) of salt. Cook until translucent. Add garlic, ginger, lemongrass, , curry paste and corriander; saute and stir for 5 minutes. Stir in carrots and remaining salt. Saute for several minutes, then pour in stock and lime leaves. Bring to a boil and simmer until carrots are soft. (About 15 minutes)
Remove lime leaves and puree soup with immersion blender until smooth. Whisk in coconut milk and sambal oelek and simmer gently for another 15 minutes. Just before serving add lemon zest and juice. Garnish each bowl with cilantro and spring onion.
Baking Powder Biscuits
I make various versions of this basic recipe. Sometimes I add course salt instead of regular. Something I add herbs I’m adding to a soup or meal….
- 375 ml (1.5 c) unbleached flour
- 125 ml (.5 c) whole wheat flour
- 20 ml (4 tsp) baking powder
- 5 ml (1 tsp) salt
- 60 ml (4 tbsp) unsalted butter or shortening
- 175 ml (.75 c) milk (I use rice)
