Exploring Indo-Chinese flavours With Spicy Carrot Soup
Get into Indo-Chinese cuisine easily with this flavourful Spicy Carrot Soup!
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Course: Soups
Cuisine: Indo-Chinese
Keyword: carrots, coriander, indo-chinese, soup of the week, stock
Servings: 4
Author: The Peasant's Daughter
- 4 Large Carrots
- 1 Medium Sweet Potato
- 1 Large onion diced
- 1 Red Chilli sliced and deseeded
- 3 cloves garlic peeled and minced
- 1 inch Stalk lemongrass minced
- 1 teaspoon coconut amino acids or soy sauce
- 1 tablespoon fish sauce optional
- ¼ teaspoon white pepper
- 1 litre stock I used chicken, but vegetable stock or water works too
- 1 teaspoon toasted sesame seeds
- 1 sprig fresh coriander finely chopped
- 2 tablespoons ghee or sauteing oil of your choice
- Sea salt to taste
Peel and roughly chop your carrots, onion, sweet potato, red chili.
In a large heavy bottomed stock pot or French oven, heat up your ghee and saute the onions until transculscent.
Add the minced garlic and saute until fragrant (60 seconds).
Add the rest of your vegetables: carrots, sweet potato, red chili, lemon grass.
Add the soy sauce, fish sauce (if using), white pepper, and a big pinch of sea salt and then immediately add the stock.
Heat to a boil before immediately lowering the heat and simmering until all of the vegetables are tender (about 30 minutes).
Using an immersion blender, blend the soup to your desired consistency, or leave it chumkier and more rustic.
Serve soup in bowls garnished with chopped coriander leaves and a sprinkling of toasted sesame seeds.