This is a delicious, fragrant Thai-esque soup, ideal for a soup maker. If like me you love lemongrass and ginger you may want to add a little more of these.
| Onion | 1 medium |
| Garlic | 2 cloves |
| Ginger | a piece approx. the size of your thumb |
| Lemongrass | 2 stalks |
| Carrots | approx. 550g |
| Coconut Milk | 200 ml |
| Vegetable Stock | 900 ml |
| Lime | 1 |
| Olive Oil | 1 tbsp |
Chop the onion, garlic, lemongrass and ginger and sauté for about 5 minutes in the olive oil, until the onions are soft. Add the chopped carrots and sauté for another 5 minutes or so. Transfer to the soup maker (or a large pan), and add the coconut milk and stock making sure to not exceed the max mark. Set to the smooth function and leave until ready. If cooking in a pan, cook until the carrots are soft and then blend. When ready, stir through the zest and juice of the lime, then serve.
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