The lemongrass and ginger meld beautifully with sweet organic carrots to create this velvety smooth soup. Some crispy shallots and chopped cilantro add the finishing touch. Make and freeze big batches to enjoy for weeks or months to come. When processed in a high powered blender such as a Vitamix this soup is taken to the next level of decadence. No cream required!
cooking with friends kitchen
1 ½ tablespoons olive oil
2 tablespoons salted butter
6 cups carrots, peeled and cut into chunks
4 stalks lemon grass, white parts washed and cut into 2 inch pieces
3 garlic cloves
1 cup shallots, peeled and sliced
2 tablespoons freshly grated ginger
8 cups stock (chicken or vegetable)
Salt and pepper to taste
3 tablespoons cilantro, washed and chopped
In a stock pot, heat the olive oil and butter on medium heat until butter is melted. Add the shallots, garlic, ginger and lemon grass. Cook for about 10 minutes or so. Add the carrots and stalk and bring to a rapid boil. Cook until the carrots are just fork tender for about 15-20 minutes. Turn the heat off.
Remove the tough lemon grass stalks and puree in batches until silky smooth. (A high power blender such as the Vitamix works wonders on a soup like this with a creamy result for a no dairy soup. If you have a blender such as this you can leave in the lemon grass.) You can also use an immersion blender.
Season the soup with salt and pepper. Garnish with chopped cilantro and crispy shallots.
Quick Crispy Shallots
4 shallots, peeled and sliced thinly
6 tablespoons canola oil
Place the shallots in a small bowl and cover with oil. Microwave on high for 2 ½ minutes. Continue to cook the shallots in short intervals until golden. They can go from golden to overcooked in a very few seconds so keep a close watch! Remove the shallots quickly from the oil and drain on a paper towel lined plate.