Carrot Soup w/ Coconut and Lemongrass

• 2 tbsp sunflower oil
• 1 onion, chopped
• 1 lemongrass stalk, trimmed and tough outer layer discarded
• 2 clove garlic, chopped
• 2 tsp finely grated ginger
• 1 tbsp red thai curry paste
• 1 lb carrots, sliced
• 1 quart hot vegetable stock
• 3 kaffir lime leaves
• 1 fresh ground black pepper
• 6 oz coconut milk
• 1 lime

1. In large saucepan heat oil and add onion.
2. Cook for 3-4 mins until soft.
3. Next add lemongrass, ginger, and garlic and cook for 2 mins.
4. Add curry paste and cook for 1 min stirring all the time.
5. Add carrots and cook for 2 mins.
6. Add the vegetable stock and lime leaves and simmer for 20-25 mins until carrots are tender.
7. Remove from heat and discard lime leaves.
8. Add coconut milk and puree the soup in a food processor.
9. Garnish with black pepper and serve with a lime wedge.

sunflower oil, onion, stalk, clove garlic, ginger, red thai, carrots, vegetable stock, lime leaves, ground black pepper, coconut milk, lime

Taken from cookpad.com/us/recipes/365800-carrot-soup-w-coconut-and-lemongrass (may not work)