Spicy Thai Carrot and Coconut Soup

By Howie

Ingredients

• 2 tb extra virgin olive oil
• salt and pepper
• 2 lbs large carrots, halves lengthwise and cut into 1 inch pieces
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 tb fresh ginger, minced
• 2 lemon grass stalks, smashed and cut into 4 inch pieces
• 1 serrano pepper, seeded, deveined and chopped
• 6 cups chicken stock
• 1 can regular coconut milk, stirred
• 2 tb fresh lime juice
• low fat plain yogurt
• fresh cilantro, coarsely chopped

Details

Servings 10

Preparation

Step 1

1) In large bowl whisk together 1 tb oil, and 1/4 tsp each salt and pepper. Add carrots and toss. Place carrots in single layer on ungreased rimmed baking sheet. Roast at 375 F for 55 minutes or until carrots are tender, stirring occassionally.

2) In large heavy pot, heat remaining 1 tb oil over medium heat. Add onion, garlic, ginger, lemon grass and serrano pepper. Saute for 5 minutes or until onion is tender. Add stock and roasted carrots. Increase heat to high and bring to a boil. Reduce heat and simmer for 10 minutes. Set aside and let cool slightly. Discard lemon grass. In blender process soup, in batches, until smooth, pour into large, heatproof bowl. Transfer soup back to pot. Add coconut milk and lime juice. Place over medium-low heat and heat through (do not boil). Add salt and pepper to taste.

3) Top each serving with a dollop of yogurt and a sprinkling of cilantro.

* To freeze soup transfer cool soup to airtight container and freeze for up to 2 weeks. Let thaw overnight in refrigerator.