Ingredients
2 tbsp. olive oil
1 stalk lemongrass
1 medium onion
2 stalk celery
2 clove garlic
1 piece fresh gingerroot
12 carrots
1 tbsp. curry powder
8 c. chicken stock or vegetable stock
1/2 c. canned unsweetened coconut milk
salt
Freshly ground pepper
3/4 c. unsweetened or sweetened shredded coconut (optional)
Preparation
Step 1In a large, heavy saucepan or stockpot, heat oil over medium heat. Smash bottom end of lemongrass (about 3 inches) with handle end of a knife. Add lemongrass, onion, celery, garlic, and ginger. Sauté until vegetables are tender, about 10 minutes. Add carrots and curry powder and stir to coat vegetables. Add stock and bring to a boil. Reduce heat and simmer 25 minutes, or until carrots are very tender. Skim foam and fat from top.Step 2Transfer from heat. Remove lemongrass and discard. Puree soup in batches in a food processor or blender (or puree in the pot with a hand blender). Return to pan and stir in coconut milk. Season with salt and pepper to taste. Spoon into bowls and garnish with toasted coconut, if desired.
