Thai Style Carrot Soup/Stew

• *2 Tblsp neutral oil
• *3 stalks lemongrass bruised in 2 in strips (did not use)
• *10-20 nickel-sized slices peeled ginger
• *1 head garlic, peeled (whole cloves or sliced)
• *salt and cayenne pepper, to taste (used euro salt c flowers)
• *10-12 medium carrots cut in 1 in pieces (1-2 lbs)
• *1/3 - 1/2 green cabbage, coarsely chopped (opt)
• *1/4 c mixed dried mushrooms (e.g. Costco blend)
• *6-8 Chinese dried mushrooms
• *(1.5-)2 cans coconut milk
• *1/4 c chopped fresh cilantro inc stems
• several Tblsp sesame oil

1. 1.Put oil in med-large saucepan over med-low heat. When hot, add lemongrass, ginger and garlic. Cook on low heat, stirring occasionally until garlic is golden ~5 min
2. 2. Put dried mushrooms in warm water (or warm water and mushrooms briefly in microwave) and let sit until soft.
3. 3.Add carrots, large pinch of salt, ~1/4 tsp cayenne (did not use). Add cabbage, coarsely chopped. Cook for 1 min, then add coconut milk and 2 c. water (more if desired). Add cilantro stems. Cut Chinese mushrooms into thick strips. Add dried mushrooms to pot. Bring to a boil then lower and (very gentle) simmer for 15-30 min until carrots are tender.
4. 4. Add sesame oil. Adjust seasoning with salt, pepper, sugar, as needed
5. 5. Serve now - garnish with cilantro, lime wedges, or....
6. YOU MAY COVER AND REFRIGERATE FOR UP TO DAYS AT THIS POINT
7. 6. (Fish out cilantro stems if you are using immersion blender; I did not blend and left them in) Use an immersion blender (when warm) or blender/ food processor (when cool)to puree.
8. *I do not know how the mushrooms will puree...I did not puree and thus had my 'stew'

oil, ginger, garlic, salt, carrots, green cabbage, mixed dried mushrooms, mushrooms, coconut milk, fresh cilantro, several tblsp sesame oil

Taken from www.epicurious.com/recipes/member/views/thai-style-carrot-soup-stew-50070937 (may not work)