Up until this weekend I'd been repeating myself, cooking things I'd done (and usually blogged) before. One week the weekend was so busy we bought a stack of cans of soup instead. The world didn't end, although gratifyingly they weren't as good, as healthy or as cheap as the ones I make.
But this one is so good I had to share. It's based on one my aunt gave us for lunch when we went to visit last weekend - a delicious bought fresh soup. The budget's too tight for us to buy fresh soup for weekday lunches, so when we got home we decided to experiment, and came up with the following. It's got a kick to it, and is thoroughly warming and filling on a cool day. Lovely. And if you care about such things it's very low fat, and only one propoint a portion.
Thai Carrot and Coriander Soup (enough for eight generous portions)
2kg carrots, peeled, topped and tailed, chopped
An onion
Frylight/a little cooking oil
Litre veg stock (marigold is fine)
Two stalks lemongrass
Half a dozen kaffir lime leaves if you have them in anyway
A red chilli, finely chopped (or a large dollop of the cheating pre cut stuff)
One can low fat coconut milk
Large bunch of coriander (our supermarket do bunches twice the size of the normal bunches), roughly chopped.
Dash soy sauce
Dash nam pla (omit, obviously, if making this for vegetarians or vegans)
Soften the onion in the frylight or oil. Add the carrots, and fry for a short time.
Add a litre of veg stock, to cover, the chilli, the kaffir lime leaves, and the lemongrass, after bashing it a bit to release the flavours. Boil until the carrots are very soft - this takes ages, about 20 minutes.
Allow to cool so you don't scald yourself while pureeing. Add coriander and coconut milk and puree using a stick blender.
Add a dash of soy sauce and a dash of nam pla to season, to taste.
This makes for a very thick soup - thin down with water before reheating if required.
No comments:
Post a Comment