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Week of Menus / Serves 6-8
2 tablespoons vegetable oil
1 onion diced
1.5 lbs (I used nearly two whole pounds) of carrots, cut into chunks
1 shallot, roughly chopped
6 cloves of garlic, peeled
2 inch knob of ginger, peeled and roughly chopped
3 tablespoons fish sauce
Juice of one lime
1 quart chicken stock
2 cups coconut milk
1/2 cup of cilantro, chopped
Salt and pepper to taste
Heat a large pot over medium heat. Add vegetable oil and onions, and cook until onions are wilted, about 3 minutes.
Add carrots, shallot, garlic, ginger and saute until the ginger and garlic become fragrant, about another 3 minutes.
Add fish sauce and lime juice and cook for another 2 minutes.
Add all of the chicken stock, coconut milk and cover soup, simmering until carrots are super tender, about 25 minutes. Add cilantro.
Using a handblender, puree soup, until it becomes smooth. Season with salt and pepper if necessary.
2 tablespoons vegetable oil
1 onion diced
1.5 lbs (I used nearly two whole pounds) of carrots, cut into chunks
1 shallot, roughly chopped
6 cloves of garlic, peeled
2 inch knob of ginger, peeled and roughly chopped
3 tablespoons fish sauce
Juice of one lime
1 quart chicken stock
2 cups coconut milk
1/2 cup of cilantro, chopped
Salt and pepper to taste
Heat a large pot over medium heat. Add vegetable oil and onions, and cook until onions are wilted, about 3 minutes.
Add carrots, shallot, garlic, ginger and saute until the ginger and garlic become fragrant, about another 3 minutes.
Add fish sauce and lime juice and cook for another 2 minutes.
Add all of the chicken stock, coconut milk and cover soup, simmering until carrots are super tender, about 25 minutes. Add cilantro.
Using a handblender, puree soup, until it becomes smooth. Season with salt and pepper if necessary.
