| 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. |
| Aromatic and diaphoretic, lemongrass relaxes the peripheral circulatory system and clears excess heat from the blood. Its light and dry nature and pungent taste means is stokes the digestive fire and reduces the build up of digestive toxins. However its cooling energy means it is still suitable for Pitta. Combined with carrots and turmeric, renowned blood purifiers and anti-inflammatory foods, this meal is most suitable in spring and summer to leave you feeling fresh and energized. |
| Ingredients |
| 3 c COCONUT MILK |
| 16 g CILANTRO |
| 2 tbsp GHEE |
| 4 whole CARROT |
| 1 tbsp MAPLE SYRUP |
| 1 tbsp LEMONGRASS |
| 1 tsp TURMERIC |
| 1 c VEGETABLE STOCK |
| 1/2 inch GINGER (FRESH) |
| Instructions |
| 1. In 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 smooth consistency. |
| 7. Garnish with chopped cilantro leaves. |
Anna Godfrey 