Coconut Carrot Soup

Serves 4

1 hour

Ingredients

4-5 medium rainbow carrots
¼ pound of lemongrass, about 4 stalks 
1 herb bag or cheesecloth 
1 tablespoon of olive oil
1 onion, diced finely (about 1 cup)
1 tablespoon of minced garlic
16 ounces  button mushroom, quartered
1 teaspoon of kosher salt 
½ teaspoon of black pepper 
1 quart (32 ounces) vegetable or mushroom stock
1 (13.5 ounce can) reduced-fat coconut milk 
½ tablespoon minced ginger (optional) 

Directions

1. Wash and peel the carrots. Slice carrots lengthwise and then slice into ½-inch thick half moon slices. This should yield about 4 cups chopped. Set aside.

2. Lightly rinse the lemongrass and slice the lemongrass in half crosswise. Slice the thicker pieces where the stem is in half lengthwise. Then, cut all the lemongrass into 2-inch pieces. Place lemongrass in an herb bag or tie it securely in a cheesecloth. Set aside.

3. In a stock pot over medium heat up 1 tablespoon of olive oil. Add onion and garlic and saute for 5 minutes. Add mushrooms, salt and saute for 2 minutes. Cover and cook mushrooms for 7 minutes until they have gotten half in size and liquid has seeped out. Uncover and add the lemongrass bag and cook for another 5 minutes. 

4. Add carrots and black pepper and saute for 5 minutes. Add vegetable stock, increase heat to high, cover and cook for 10 minutes. Uncover and cook for another 10 minutes. Lower the heat to low and add coconut milk and cook to a simmer, about 5 minutes. Stir in ginger if desired. Remove lemongrass before serving. 

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Quick Tips

• Carrots are a good source of Vitamin A, K and B6. 

• Different colored carrots contain various types of antioxidants that are good for the body. Red and orange vegetable antioxidants are good for the heart and lungs. Purple vegetable antioxidants are good for cell activity. 

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