Lemongrass scented carrot and apple soup (vegan)

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.

`the ingredients are apples, carrots, ginger, lemon, lemongrass, black pepper, soy sauce, cumin` `powder` `(not pictured), onion(not pictured)`

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.

`chop the apples and carrots into bite size pieces`

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 ~~laundry~~ life.

`cover the pot and let it cook on a low-medium flame. Keep checking occasionally, giving it a stir to coax the fruit and veg into softening.`

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.

Serve hot

Coconut peanut noodles

Coconut peanut noodles in a soup or rather soupy peanut noodles to be more precise. But what’s in a name, any noodle in this broth would taste as fabulous, which is the gorgeous alchemy of cooking. It’s really about how different ingredients marry each other to form something so deliciously splendid that you’re left licking the contents of the bowl to the last ceramic whiff.

There are Thai tones to this dish, what with the astringent uplifting bouquet of lemongrass that harmonizes ever so perfectly with the moody mellowness of coconut milk and peanut butter, it is strictly speaking not exactly Thai as globally Asian. It tends to borrow and makes something of its own and that’s really the beauty of home cooking.

What’s really great about this noodle bowl is that it came into existence simply out of necessity to get rid of forgotten bits of vegetables and shrimps languishing about in the vegetable drawer and freezer. There are mushrooms, broccoli, peppers, spring onions, lemongrass, garlic, coconut milk, peanut butter, shrimps, dried red chillies (also the name of this blog), soy sauce and water. Phew. And really, you could omit or add anything to your liking. If I happened to have some other vegetables this lineup would look a bit different.

also some noodles. Use whatever noodles you fancy. I’m using some sweet potato starch noodles.

We begin rather ceremoniously with a bit of vegetable chopping.

followed by lemongrass smashing, and this step is important because it starts releasing all the flavours that stay compacted in this stem of wonders.

saute sliced green onions (mostly the white part) and garlic in oil.

throw in the chillies

once a wall of fragrance hits your face, throw in chopped mushrooms and keep sauteing

and a bit of salt

in the meanwhile start cooking your noodles in boiling water.

throw in the smashed lemongrass and cook for about a minute

after which we pour in some water. Let it come to a gentle simmer

and add coconut milk.

let the flavours mingle and come to a simmer

add in peanut butter

and soy sauce

stir everything together and we are greeted with this gorgeous fawn coloured broth that smells of heaven. Cover and let it come to a bubble

Like so

Finally, add shrimps

and vegetables. Cover and cook until it comes to a boil.

Finally, turn off the heat and fish out whatever remains of lemongrass. It has done its job. By now your kitchen is exploding into aromatic pops.

Place cooked noodles in a bowl and pour over the peanut coconut soup

garnish with spring onion greens or coriander.

and serve hot!

Ingredients

Noodles of your choice: 1 packet or 1 nest

Chopped vegetables: 60g (1 cup)

Assorted mushrooms: 150g (2 cups)

Shrimps (optional): 70g (1/2 cup)

Coconut milk: 200mls (3/4 cup)

Water: 200mls (3/4 cup)

Peanut butter : 2 heaped tbsps (1/4 cup)

Garlic: 2 cloves

Spring onions: 2-3

Dried red chillies (optional): 2-3

lemon grass: 1 stalk

soy sauce: 4 tbsps

Oil: 1 tbsp

Recipe instructions:

cook noodles and reserve cooked noodles into a bowl.

Chop vegetables, green onions and garlic into bite sized pieces.

Smash the lemongrass stalk to release its oils.

Heat oil in a wok and add white part of green onions and garlic and saute until fragrant. Add dried red chillies and saute for a few more seconds and add in the mushrooms, lemongrass and cook for a minute. Add in salt and water and let it come to a light simmer.

Add coconut milk and let it come to a slight simmer again, after which add in peanut butter and soya sauce. Stir to combine and make sure peanut butter doesn’t settle in a lump. Cover and let it bubble, finally adding in the shrimps and chopped vegetables. Cover and let bubble again.

Once it’s come to a boil, turn off the gas and fish out lemongrass stalk.

Pour peanut coconut broth over cooked noodles. Garnish with greens of spring onion or coriander and serve hot.

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