This is a lovely soup and especially when you can get carrots fresh from your garden or local farms. Even though the carrots are fresh, they are still peeled. I found this carrot lemongrass and coconut soup to be light and refreshing. It was also fun and easy to make, since the formula is similar for most soup recipes.
I have added all of my chopped vegetable to a slightly foaming melting butter and also season prior to “sweating” them. Using my butter wrappers to trap the steam as well as a lid. (I could have used parchment paper instead of the butter wrappers)
“Sweating” is a term I learned while at Ballymaloe Cookery School. I wrote a blog about sweating, hope you have time and an interest to read. https://catharinesacts.wordpress.com/2013/10/20/sweating/
I have found that learning this basic cooking skill of “sweating” has increased the flavor in all of my go to recipes. Which shouldn’t be a surprise since it is the first step in building flavors in stews and soups.
The lemongrass bundle is tossed, the coconut milk is added and the soup is seasoned again prior to pureeing. I use a blender or in Ireland it is called a liquidizer.
Once the soup is reheated, ladle into warm soup bowls and garnish with a herb.
This is one of many soup recipes in Master it by Rory O’Connell and I continue to learn and understand the reasoning behind his words as I work my way through this excellent book.