This isn’t just a soup but an absolute sensation, not least because it’s coloured very spring appropriate but also because it’s so fantastically delicious that you’d need excuses to make it over and over again. The earthy sweetness of carrots with the juiciness of apples which is offset every so gently with an undercurrent of lemongrass makes every spoonful a strange delight that though a bit familiar is also something of a mystery. Calming, comforting and almost too easy. This is a soup for all occasions.
Note: I have used lemongrass stalks here, if however you cannot find them or have no access to them then simply use 1 heaping tablespoonful of Thai yellow/red curry paste.
Heat the coconut oil in a large pot and add in the chopped onions. (The onions aren’t pictured, but you need them)
add in the ginger and saute for a minute
before adding in some salt
and lemongrass. If you’re using curry paste then add it after the carrots and apples have cooked down slightly.
Mix in well and saute for a few minutes
finally add in the carrots and apples. Give them a quick turn in with the flavourings and this needs nothing more than cooking down to a soft mush.
The vegetable and fruit will leach out a lot of juice but I’m still adding a bit more water just to let everything simmer gently while I get on with
After ten minutes of cooking the apples had softened to a pulp but the carrots still had a bite to them and we want to make everything smooth. If you’re using curry paste then this is the right time to add it.
While everything is still cooking and slowly becoming softer, add in the seasonings. Soy sauce
ground cumin. It was not pictured in the ingredients list but it’s an important part of this process.
and black pepper. Mix it all well and cover the pot again to let everything mix and soften. Add more water if needed.
FInally, after almost twenty minutes of cooking everything was as needed. Soft and mushy.
At this stage you can retrieve the lemongrass
and add more water to bring up the quantity that can make it easily blendable and soupy.
I am using a hand blender, but you can use a mixer or even a manual soup strainer as needed.
also add in a big squeeze of lemon.
depending on how you enjoy your soups, you can make it as smooth or as chunky. I like mine somewere in the middle.
and there you have it! Delicious, hearty and sweet with that unique fresh tang distinctly lemongrass which somehow turns into a soft hint of citric note, subtle and deep.
Ingredients Carrots: 500g - 700g Apples: 2 large or 3 medium lemongrass: 2 stalks (if using curry paste then use 1 heaping tablespoon) onion: 1 medium Ginger: 1 inch piece Cumin powder: 2 tsp Black pepper: to taste coconut oil: 2 tbsps lemon juice: 1 tbsp salt: to taste water : 500mls + as needed Chop the vegetables and fruit into bite sized pieces. You can even grate the carrots for quicker cooking.
Recipe instructions: In a large pot heat the coconut oil and add in chopped onions and ginger. Saute for a minute and add in salt and lemongrass.
Give it a mix and cook for a minute before adding in chopped carrots and onions. Let cook until soft. (Add the curry paste if using once the carrots and apples have softened)
Add in soy sauce, pepper and cumin powder and stir together and let cook before completely softened into a mush.
Retrieve the lemongrass stalks. Add water and blend to form into a soup. Bring to a simmer before finally spritzing with lemon juice.