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Thai   -   Carrot Soup With Lemon Grass   adapted from Spicy Vegetarian Cuisine

  • 1 Tablespoon Olive Oil
  • 1 Large Yellow Onion -- 1/4 inch slices
  • 2 Cloves Garlic -- finely chopped
  • 1 Teaspoon Cumin
  • 1 Teaspoon Ground Coriander
  • 1/2 Teaspoon Cayenne
  • 1/8 Teaspoon Ground Cardamom
  • 2 Tablespoons Basmati Rice
  • 1 Pound Carrots -- peeled and sliced
  • 4 Cups Water
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Brown Sugar
  • 1 Inch Ginger -- sliced
  • 1 Stalk Lemongrass -- peeled, thin sliced
  • 1/2 Cup Coconut Milk
  • 1 Cup Orange Juice
  • 2 Tablespoons Lemon Juice -- or lime juice
  • 4 Tablespoons Fresh Chives -- or cilanto
Directions saute onion in oil until soft. add garlic and spices. reduce heat to low, cooking 5 minutes. add rice. continue cooking for 3 minutes. add carrots, increase heat to medium. cook and stir until carrots are coated with spices. lower heat, cover and sweat carrots, stirring occasionally for 15 minutes. add water, salt, brown sugar, ginger, lemon grass and bring to boil. reduce heat and simmer for 40 minutes or until carrots are soft. remove and discard ginger. Add coconut milk and orange juice, simmer for 2 minutes. set aside and allow to cool for 5 minutes. puree in batches in food processor, stain back into pan in a medium fine sieve. reheat and adjust seasonings, add lemon or lime juice. serve hot. sprinkle with chive or cilantro.
Serves 4
Time to Make 0:00

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