THAI CARROT SOUP WITH ALMOND GINGER BUTTER
Category
ALMOND GINGER

THAI CARROT SOUP WITH ALMOND GINGER BUTTER

Find all the deets about our almond ginger butter here!

PREP TIME: 15 minutes

COOK TIME: 25 minutes

SERVES: 4

INGREDIENTS

Soup

  • 1 tbsp of coconut oil
  • 1 cup of chopped leeks
  • 3 finely chopped cloves of garlic
  • 1 pound of carrots, peeled and cubed
  • 2 Kaffir lime leaves
  • 1 tsp of lemongrass
  • 1 tsp of salt
  • 1 tsp of chilli flakes
  • 1 litre of vegetable broth
  • ¼ cup of almond ginger butter

Toppings

  • Crispy chickpeas – we use this recipe
  • Fresh coriander
  • Freshly ground pepper

 

PREPARATION
  1. In a pot, sauté the leeks and the garlic in coconut oil at medium heat for 2 minutes.
  2. Add carrots, Kaffir lime leaves, lemongrass, salt and chilli flakes. Cook for 2 minutes to allow the flavours of the spices to fully develop.
  3. Add the vegetable broth and bring to a boil. Reduce heat to medium and let the soup simmer uncovered for 25 minutes.
  4. Remove from heat. Add coconut milk and almond ginger butter.
  5. Purée the soup in a blender until smooth.
  6. Serve and garnish with crispy chickpeas, coriander and freshly ground pepper.