| The fragrant essential oils of lemongrass will fill your kitchen with the scent of Asian cooking as you prepare this ‘Lemongrass Carrot Soup’. Put some relaxing music on and allow the aromatic nature of this meal calm the mind as you unwind. The vibrant orange of carrot and delicate cilantro greens will brighten up your evening meal. |
| If you tend to feel stressed out, irritable or experience skin inflammation (particularly in the summer months), you may have too much internal heat. This meal packs an anti-inflammatory punch that will pacify Pitta and cleanse overheated, toxic blood leaving you feeling cool, calm and collected. |
| Ingredients |
| 4 whole CARROT |
| 16 g CILANTRO |
| 3 c COCONUT MILK |
| 2 tbsp GHEE |
| 1/2 inch GINGER (FRESH) |
| 1 tbsp LEMONGRASS |
| 1 tbsp MAPLE SYRUP |
| 1 tsp TURMERIC |
| 1 c VEGETABLE STOCK |
| Instructions |
| 1. In a large pot, heat ghee on medium. |
| 2. Add diced onion and gently fry for about 5 minutes or until translucent. |
| 3. Remove tough outer skin of the lemongrass and pound with a rolling pin (to release essential oils). |
| 4. Add to pot along with ginger, turmeric and chopped carrots and continue to sautee for 5-10 minutes. |
| 5. Add coconut milk and vegetable stock and simmer for 20 minutes until carrots are tender. |
| 6. Remove lemongrass, stir in maple syrup, and blend to a smooth consistency. |
| 7. Garnish with chopped cilantro leaves. |
Anna Godfrey 